Spinach Crepe Pouches With Salmon Lemon Ricotta Cream recipes
Ingredients
- 3 cups milk
- 70 grams spinach flour
- 130 grams all-purpose flour
- 2 eggs
- salt
- 2 tablespoons parmigiano
- 2 tablespoons melted butter
- knob of butter for cooking the crepes
- 12 long chives
- 200 grams ricotta
- 100 grams cream
- 120 grams smoked salmon, finely chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon chives, finely chopped
- salt
- pepper
Instructions
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