Savoury pancake roll with avocado, smoked salmon and olives

Huile d'olive de la Vallée des Baux-de-Provence PDO Olives cassées de la Vallée des Baux-de-Provence PDO Olives noires de la Vallée des Baux-de-Provence PDO
Intense flavour
Pancake salé roulé avocat-saumon fumé-olives
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
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Recipes for children World cuisine Starter Brunch and breakfeast

Ingredients

A PDO
For 2 personnes
  • 85 g of flour
  • 1 egg
  • 15 cl milk
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 a pinch of salt
For the filling:
  • 1 romaine lettuce
  • 1 lawyer
  • 2 slices of smoked salmon
  • 20 cl crème fraîche
  • 3 c. a tablespoon of olive oil from the Baux-de-Provence Valley PDO
  • 1 a handful of green or black olives (from the Vallée des Baux de Provence, for example)
  • Salt (pepper)

Tip

For these savoury rolled pancakes, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...

Instructions

  • Put the cream in a bowl and place it in the fridge.

  • Prepare the pancake batter by mixing the flour and the egg, then gradually adding the milk. Add the olive oil from the Vallée des Baux-de-Provence (PDO) and the salt, then mix everything together thoroughly.

  • Put the paste into a flexible bottle with a nozzle.
  • Heat the frying pan with a little olive oil.
  • Pour the batter in a grid pattern and cook on both sides.

  • Stone the olives and chop them into pieces. Whip the crème fraîche into whipped cream, then add the chopped olives. Season with salt and pepper.

  • Peel the avocado and cut it into slices. Cut the salmon into strips.
  • Top the crêpes with the salad, a few slices of avocado and some strips of smoked salmon, drizzle with a little olive oil, then add a spoonful of olive-flavoured whipped cream.

Tip

For these savoury rolled pancakes, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

For this recipe, we recommend cracked olives from the Vallée des Baux-de-Provence PDO. These olives are distinctive in that they are deliberately cracked before being flavoured with fennel. Don’t have any? Then opt for PDO olives de Nîmes or PDO Lucques du Languedoc. 

For this recipe, we recommend PDO olives noires de la Vallée des Baux-de-Provence. These olives can have a variety of flavours: truffle, porcini mushroom, gingerbread, sourdough bread and red wine. Don’t have any? Then opt for PDO olives de Nice or PDO olives noires de Nyons. 

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