I very rarely cook for myself! I tend to think food always tastes better when shared! Thank God everyone I love enjoys yummy food as much as I do (some even more, hard to believe but true ).
Last Saturday and right after a morning of photo shooting I decided to cook for myself. I had spent the morning staring at a model posing with her perfect body for Lebelik with Hassan’s beautiful dresses. Needless to stay her beautiful pictures did not stop me from going to the supermarket straight after the shoot! I wanted to cook a Salmon Crepe Gratin, and I did….
Here is how:
Ingredients for the crepes (for 6-8 crepes) (I used the recipe of my sweet crepes because the paste doesn’t have a lot of sugar anyway. It tasted really good):
- 1 ¾ cups of flour
- 2 cups of milk at room temperature
- 3 eggs
- 2 TBL of vegetable oil
- 1 TBL of sugar
- One pinch of vanilla
- One pinch of salt
Ingredients for the Béchamel Sauce:
- 50 g of butter
- 50 g of flour
- 50 cl of milk
- salt and white pepper (optional)
- nutmeg (optional)
- 2 salmon filets cut into strips the size of a finger
- 30 cl (or a bit more depending on preferences) of cooking cream
- grated cheese (optional) I didn’t use any in my recipe but for the cheese lovers you can grate most of the yellow cheeses on top of your gratin before baking it.
Procedures for the crepes:
- Whisk the milk + eggs + sugar
- Sift together the flour + salt + vanilla
- Add the milk mixture to the flour and mix
- Add in the oil
- Let the mixture rest for 2 hours minimum or up to one day in the refrigerator
- Preheat a medium sized pan over medium heat and brush it with vegetable oil or butter. Cook your crepe until the center is lifted by pockets of air. (The crepes should be a little bit under cooked because they will later stay in the oven for 20minutes)
- Flip your crepe with a spatula or for the most adventurous ones try flipping it without spatula just by giving your pan a little push
Procedures for the Béchamel:
- On a low fire, in a medium pot let the butter melt.
- Still on a low fire, add the flour and mix for two minutes until well combined.
- Remove the pot away from the fire and add the milk (slowly, and keep on stirring). Once the milk is completely incorporated, but the pot back on the low fire and mix for about 10 minutes or until the béchamel takes the desired texture.
- Let is cool a bit.
Procedures for the Gratin:
- Preheat the oven at 180C.
- In each crepe put two tablespoons of béchamel and two salmon stripes. Roll them like a sandwich.
- Place the crepe in the mould. If the crepes is too long for the mould cut the edges.
- Repeat with the other crepes and place them close to each other.
- Once all the crepes are places close to each other. Pour some cooking creme in strips between each crepe. It will give your gratin a delicate moist texture.
- For the cheese lovers you can put some grated cheese on top of your gratin before putting it for 20 minutes in the oven.
- Once out, cut some dill on top of your gratin just to give it a little bit of colours.
- Serve with a salad or asparagus.
That same day I also baked biscuits in the shape of little feet for my new friend Shadi. He is 40 days old!
Today I attended a deserts class…I hope to share the pics tomorrow on my blog…
NB: I honestly cooked this because someone very dear to my heart loves this meal and I wanted to try it first! Now I can easily put a smile on his face =) …
PS: My mom ate several halves of the gratin, which means she first tried a piece of one crepe! Then she liked it! Then wanted to make sure she liked it! Then thought it wasn’t heavy! And when only one piece was lest she thought it’s stupid to keep a little half alone! I took it as a good sign… =)