Smoked Salmon Crepes with Creme Fraiche and Radish

crepes smoked salmon (2 of 2).jpg

Smoked Salmon Crepes with Creme Fraiche and Radish

  • 2 cups milk

  • 2 eggs

  • 1 cup flour

  • 1 Tbs. melted butter, plus more for brushing the pan

  • pinch of salt

  • 4 oz. smoked salmon

  • 1/2 cup creme fraiche

  • 1 cup sliced radish

  • handful of watercress

  • Drizzle of olive oil, lemon juice, and salt and pepper.

Add the milk, eggs, flour, melted butter, and salt to a blender. Blend on medium until batter is smooth, about 30 seconds.

Let the batter rest for about a half an hour in the fridge.

When ready to make the crepes heat a crepe pan or non stick skillet over medium low heat. Brush with melted butter then place about 1/3 cup batter in the middle of the pan. Swirl the pan making sure the crepe batter covers the surface of the pan. Cook for 2 minutes on the first side then carefully flip and cook for 1 more minute on the seconds side. Repeat with remaining batter.

Place cooked crepes on a plate and separate each one with parchment paper.

When ready to eat, fold 1 crepe in half then place some smoked salmon, creme fraiche and a pinch of salt and pepper onto one side, then fold them empty side over onto the filling. Repeat with 4 to 5 crepes, depending on how many people are eating. Wrap the remaining crepes in plastic wrap and store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Fridge Foraging, EasterAmanda FredericksonComment