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)
300 g smoked trout fillets
1 1/2 tablespoons unsalted butter, at room temperature (115 g)
1 tablespoon chopped fresh dill
1 teaspoon 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)
300 g smoked trout fillets
1 1/2 tablespoons unsalted butter, at room temperature (115 g)
1 tablespoon chopped fresh dill
1 teaspoon grated lemon zest
1/2 teaspoon salt or to taste
Make the batter: in a bowl, beat the eggs with an electric mixer until foamy
Add the flour and salt and beat until smooth
Gradually add the milk and melted butter, beating until homogeneous
Mix well and cover with plastic wrap
Let it chill in the refrigerator for 20 minutes
Grease a non-stick skillet with olive oil and heat over medium heat
When hot, pour 2 1/2 tablespoons of batter and tilt to spread evenly
Fry until the edges are golden brown, flip, and fry the other side
Repeat the process until all the batter is used up
Set aside
Preheat the oven to 180°C (medium)
Make the filling: blend all the ingredients in a processor until smooth
Divide the filling among the crepes, fold or roll them, and bake in the preheated oven for about 10 minutes
Serve immediately
208 calories per serving
