INGREDIENTS 6 SERVINGS
For the crepes:
4 each eggs
1 1/2 cup milk
1 1/4cup wheat Flour
1/8 tsp. salt
1 tsp. sugar
2 tsp. butter, melted
8 - 10 oz. smoked salmon , sliced
1/4 cup red onion, finely diced
1/4 cup lemon zest, finely diced
1 tsp. capers, minced
5 oz. cream cheese, softened
to garnish fresh dill sprigs
to garnish chives, minced


METHOD
1. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours.
2. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all the batter is used and reserve cooked crepes, keeping warm.
3. Prepare Dill Cream per recipe and reserve. Place crepes on work surface. Top crepe with slices of smoked salmon. Sprinkle with diced red onion, lemon zest and capers. Place a dollop of cream cheese in the center. Fold crepe in a half and then in half again. Place filled crepes on a lined or lightly oiled baking sheet. Warm in preheated oven at 350 degrees F for 4 - 5 minutes. Place warm crepes on serving plates and drizzle with dill cream. Garnish with fresh dill and minced chives.

 


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