Lumpfish eggs crepes
Instructions
In a bowl diluted flour with warm water at a time: Add the egg yolk, butter, two tablespoons of milk and salt.
Let stand 30 minutes and then carefully fold two egg whites firm.
Grease a pan with a thin layer of butter, add a tablespoon of the mixture and cook the pancakes on both sides (should be soft).
Repeat until exhaustion.
At the center of each place a spoonful of lumpfish ROE, drizzle with a little cream and fold into four.
Serve.
Ingredients and dosing for 4 persons
- 3 jars of lumpfish eggs
- 130 g of white polenta flour
- 2 eggs
- 2 tablespoons of milk
- 30 g of butter
- 1 pack of sour cream
- Salt