For the batter
4 eggs
1 cup all-purpose flour (120 g)
1/4 teaspoon salt
1 cup milk (240 ml)
1 tablespoon melted butter
1 tablespoon olive oil for greasing
For the filling
1 cup ricotta cheese (200 g)
300g smoked trout fillets
1 cup plus 1 tablespoon melted butter (115 g)
1 tablespoon chopped fresh dill
1 tablespoon grated lemon zest
1/2 teaspoon salt or to taste
For the batter
4 eggs
1 cup all-purpose flour (120 g)
1/4 teaspoon salt
1 cup milk (240 ml)
1 tablespoon melted butter
1 tablespoon olive oil for greasing
For the filling
1 cup ricotta cheese (200 g)
300g smoked trout fillets
1 cup plus 1 tablespoon melted butter (115 g)
1 tablespoon chopped fresh dill
1 tablespoon grated lemon zest
1/2 teaspoon salt or to taste
Make the batter: in a bowl, beat the eggs with an electric mixer until frothy
Add the flour and salt and beat until smooth
Gradually add the milk and melted butter, mixing well
Cover with plastic wrap and refrigerate for 20 minutes
Grease a non-stick skillet or crepe pan with olive oil over medium heat
When hot, pour in 2 1/2 tablespoons of batter
Incline the pan to spread the batter evenly
Cook until the edges start to curl, then flip and cook the other side
Repeat until all the batter is used up. Reserve
Preheat the oven to 180°C (medium)
Prepare the filling: blend all the ingredients in a food processor until smooth
Divide the filling among the crepes, fold or roll up and bake in the preheated oven for about 10 minutes
Serve immediately.
