Savory pâté and cheese crepes

Name: Savory pâté and cheese crepes
Ingredients: 2 medium eggs; 1/4 teaspoon salt; 3 tablespoons oil; 130 ml milk; 100 ml sparkling mineral water; 9-10 tablespoons white flour; 1 teaspoon baking powder; 1 level teaspoon dried dill; 1/8 teaspoon ground pepper; 1 tablespoon oil for greasing the pan; 250 g pâté; 50 g soft butter; 50 g cream cheese; 1/2 Kapia pepper; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 100 g cheese

Appetizers - Savory pâté and cheese crepes by Mioara O. - Recipia

Savory pâté and cheese crepes are rolled tightly and served cold, sliced. Thin crepes with dill and pepper wrap pâté mixed with cream cheese and Kapia pepper, with grated cheese tucked between the layers; once chilled, the rolls slice neatly and keep their shape on the platter. I make sure the pâté is soft before mixing it, so no lumps remain. Prep: 20 minutes. Cook: 14 minutes. Rest: 1-2 hours. Total time: 1 hour and 34 minutes-2 hours and 34 minutes. Servings: 6. Approximately 410 kcal and 15 g protein per serving.

Ingredients

For the crepes

2 medium eggs
1/4 teaspoon salt
3 tablespoons oil
130 ml milk
100 ml sparkling mineral water
9-10 tablespoons white flour
1 teaspoon baking powder
1 level teaspoon dried dill
1/8 teaspoon ground pepper
1 tablespoon oil for greasing the pan

For the filling

250 g pâté
50 g soft butter
50 g cream cheese
1/2 Kapia pepper
1/4 teaspoon salt
1/4 teaspoon ground pepper
100 g cheese

Preparation

1. Beat the eggs with 1/4 teaspoon salt, then mix in 3 tablespoons oil. Pour in the milk and sparkling mineral water and stir. 2. Gradually add the flour, baking powder, dried dill and 1/8 teaspoon pepper. Mix well with a whisk or mixer until the batter has no lumps. 3. Heat the greased pan for 2 minutes over medium heat. Pour in a ladleful of batter and swirl the pan; cook each crepe for about 1 minute on each side, until lightly browned, then place it on a plate. Repeat for all 6 crepes. 4. Mash the pâté with the soft butter and cream cheese. Cut the Kapia pepper into small dice and mix it in, then season the filling with 1/4 teaspoon each of salt and pepper. 5. Spread the pâté mixture over each crepe, sprinkle with finely grated cheese and roll tightly. Wrap the rolls in plastic wrap and refrigerate for 1-2 hours. 6. Take the rolls out of the fridge, remove the plastic wrap and slice them.

Notes

On the platter, I’d serve them alongside sliced tomatoes or pickles, which add a tangy contrast. Like a pâté sandwich, they’re easy to eat by hand, but the crepe keeps the filling in place. I choose a smooth pâté without hard bits; if it tastes salty, I reduce the salt in the filling. When I double the quantity, I cook the crepes first and keep them stacked under a clean towel until they’re ready to fill. The rolls can be made the day before and keep well wrapped in the fridge for up to 3 days. Dried dill can be replaced with 1 teaspoon finely chopped fresh dill. This dish contains gluten, eggs and dairy.