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Savoury kale pancakes stuffed with Smoked Trout

Savoury kale pancakes stuffed with Smoked Trout

Savoury kale pancakes stuffed with Smoked Trout

Serves: 4              

Preparation time: 35 minutes
Cooking time: 10 minutes
 
For Kale and nutmeg Crepes:
Free range Egg, 1
Flour, 140g
Milk, 1 ½ cups
kale, 6-8 leaves, stems removed and chopped
Ground Nutmeg, 1/2 t
Sea salt and freshly ground black pepper, to taste
 
Goats cheese and chive yoghurt dressing:
Lemons, ½ for squeezing
Goats cheese, 50g crumbled
Clove of garlic, ½ finely chopped
Plain thick yoghurt, ½ cup
chives, 2 T
 
Stuffing:
Oak smoked trout ribbons, 200g
beetroots, 3 peeled and thinly shaved
Baby cucumbers, 6
Baby leaves, 1 tub
 
Step 1 Pancakes:
Whisk together the egg, flour, milk, nutmeg, salt and pepper. Pour into a blender and add kale, blend until smooth.
Ladle the mixture to cover the bottom of a greased small non-stick pan and fry for 30seconds aside or until lightly golden.
 
Step 2 Stuffing for the pancakes
Prepare the dressing for your crepes, combine a squeeze of lemon juice, goats cheese, garlic, plain yoghurt and chives. Season to taste.
Using a vegetable peeler run the blade down baby cucumbers to make ribbons, do the same with raw beetroot for delicious crunch.
 
Step 3 assembling pancakes
Stuff your spinach crepes with smoked trout, super thin sliced beetroots, shaved cucumbers, baby leaves and goats cheese and chive dressing.
 
Tip: These crepes are also delicious with a dollop of hummus, Greek salad and some grated apple with smoked chicken breasts.

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