Salmon Crepe Pockets
2 eggs (if you want to make it healthier, use egg whites)
1 cup of oatmeal
1 cup of almond milk
Pinch of salt
200 grams of smoked salmon
180 grams of jocoque
½ cup ricotta cheese
2 tbsp panko
1 tbsp chopped fresh dill
1 tsp dried basil
½ tsp oregano
Salt and pepper to taste
For the crepes:
Blend all the ingredients and let the dough rest for about 20 minutes before making the crepes.
At the same time, preheat the oven to 180 degrees Cº.
For the jocoque filling: mix with ricotta, panko, dill, basil, oregano, garlic powder, salt and pepper to taste.
Preparation of the crepes:
Heat a nonstick skillet over low heat and add a little butter (distribute it well with absorbent paper).
With the help of a soup ladle, add the mixture and move the pan in a circular way until the dough is distributed throughout the pan, if there are holes, cover them with a little more dough.
Repeat the process with all the dough and reserve the stacked crepes covered with a clean cloth to keep them warm.
Assemble the pockets: Spread a little of the jocoque mixture in the center of the crepe, then grab the ends of the circle and fold them inwards, forming a square pocket.
Add a little of the smoked salmon to the center.
You can cook the eggs separately in a pan or directly on the crepe, cracking one egg per crepe into the “pocket”.
Bake for 10-12 min, depending on how cooked you like it.