Wild garlic salmon crepes make a perfect breakfast, lunch, or dinner. They are healthy, packed with nutrients, and taste absolutely delicious. They are also a great make-ahead recipe and can be enjoyed warm or cold. Give it a try!
What Is Wild Garlic?
Wild garlic (lat. Allium ursinum) is a perennial plant that grows in the wild in forests on moist soil. It originates from Europe and Asia, and there are indicators that it was consumed as early as 9000 BC.
All parts of the plant are edible, so it is often used in cooking, and its taste is very similar to garlic or chives. It is very versatile in the kitchen and brings a beautiful green color and a subtle garlic flavor to everything you combine it with. But, this plant has more to offer than nice taste and beautiful color. The flower and bulb of the wild garlic are used medicinally and are believed to help treat a number of conditions. It is also rich in antioxidants and contains antibacterial and anti-inflammatory medicinal properties.
Filling Ideas For Wild Garlic Crepes
Well, the possibilities are endless, and you can really get creative here. But, if you are out of ideas, here are some suggestions for you. My key for filling these crepes is spread+protein. Spread is important because it will keep the crepes from drying out even if you want to eat them the next day, and protein is here to make a more balanced meal out of it. Now, in this case, I used smoked salmon as my protein of choice and zucchini cream cheese as my spread of choice, which also added some veggies into the picture. If you are not a fan of some of these ingredients, or just don´t have them at home, read below for some ideas.
Protein of choice
Instead of smoked salmon, you can use ham, canned tuna, baked chicken strips, or boiled eggs as a vegetarian option.
Spread of choice
I prepared my own spread which was a combination of vegetables and cream cheese. If you want to save time, you can use cream cheese only, or hummus for example. Feel free to add some fresh veggies next to it as well.
Why You´ll Love These Wild Garlic Salmon Crepes?
- they´re easy to make
- they are healthy and nutritious
- they are colorful and look good on your plate
- they taste great even on the next day
- you can eat them warm or cold
Wild Garlic Salmon Crepes Consist of 3 Tasty Components:
The wild garlic crepes: For these crepes, you will need all the ingredients that go into normal crepes, plus some extra. Some eggs, milk, sparkly water, rye flour, and wild garlic. I chose to use rye flour, but if you prefer wheat flour, feel free to use that instead. Just keep in mind that you will probably need less water, as rye flour tends to absorb more water.
Smoked salmon: As my protein of choice I decided to use smoked salmon. Some crepes I filled with smoked salmon and some with smoked wild salmon (hence the color difference in the photos). Use the one you prefer. If you are not a salmon fan, continue reading because I have some alternative ideas for you.
Cream cheese zucchini leek spread: As this very creative name says, for this spread you will need zucchini, leek, and cream cheese. you will start by sauteing the leek, then add grated zucchini and some salt and saute until all the water evaporates. Add cream cheese, mix it all up and it´s done!
Wild Garlic Salmon Crepes
Ingredients
For 12 wild garlic crepes:
For the spread:
Additional:
Instructions
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Wild garlic crepes:
Blend the milk and wild garlic together in a blender until you get a smooth green liquid (some pieces won´t hurt though).
Combine it with all the other ingredients (except for the sparkly water) using a whisk or a hand mixer.
Now gradually add sparkly water until you achieve a good consistency. It should be around 350 ml but it can vary, depending on the flour you are using and the size of the eggs.
Heat the pan and put very little oil in it. Pour the mixture into the pan using a ladle. As soon as one side is done, flip it over and cook until the other side of the crepe gets a nice color as well.
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Cream cheese zucchini leek spread:
Saute leek on a little bit of oil. Add grated zucchini and some salt.
Cook until all the water evaporates, and then add cream cheese. Combine well and let cool down a bit.
Fill the crepes as seen in the photo, using spread and smoked salmon.
