Dill Crêpes Stuffed with Smoked Salmon

 

For Christmas, Sam purchased crêpe spreaders as a present for his sister. But, since they came in a package of 10 or so, and as yet, she has no plans to open a crêperie, he kept one for us. It’s been sitting in a drawer filled with miscellaneous utensils for months, but last week, we decided to break it out. Neither of us had ever made crêpes before– I was intimidated. I know that crêpes are really just very thin pancakes; but they’re French! And don’t people usually use a special pan to make them?! But they really were simple. I added dill to the batter and used the food processor to blend all of the ingredients. We used a buttered cast iron griddle (neither round, nor non-stick, but I had no problems), and the crêpe spreader– just two simple wooden dowels, which worked remarkably well to create perfect, thin circles of batter. We filled them with whipped cream cheese, wilted spinach, smoked salmon, and capers. I served lightly sauteed radishes seasoned simply with a dash of sea salt and fresh black pepper as a side. Simple, but seemingly decadent. Bon appétit!

Dill Crêpe Batter

The only special tool needed was a crêpe spreader, an inexpensive contraption made from two wooden dowels. I added dill to the batter, which was a great complement to the smoked salmon filling. With other fillings, parsley, basil, or tarragon would work well.

  • crepe1 cup  flour
  • 1/2 cup milk
  • 1/2 cup water
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon salt
  • 1 small bunch of dill, minced

Combine all of the ingredients in a food processor or blender, and blend until batter is smooth. Transfer to a bowl, and let chill for at least 20 minutes.

Place a skillet on medium heat and brush lightly with butter. Pour an eighth of a cup of batter onto the center of the pan, and use the crêpe spreader to form a thin circle of batter. Cook for about one minute, and flip. Cook for another 30 seconds or so, and transfer the crêpe to a plate to be filled. Brush the pan with butter again, and repeat, until all of the batter is used up. The recipe makes about a dozen crêpes.

Smoked Salmon Filling

  • Olive oil
  • 5 ounces spinach
  • Juice of 1/2 lemon
  • 4 ounces whipped cream cheese
  • 2 ounces smoked salmon
  • capers

Place a skillet over medium heat. Add olive oil, and let heat for about a minute. Add the spinach, and remove from heat. Add the lemon juice. Toss to coat.

Layer each crêpe with some cream cheese, the spinach, smoked salmon, and capers, Roll to close. Enjoy!

 

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