Crepes with Smoked Salmon
Source of Recipe
epicurious
Recipe Introduction
Serves 2
List of Ingredients
For cr�pes
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons vegetable oil plus additional for cooking cr�pes
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
For filling
1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh lemon zest
Rounded 1/4 teaspoon coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)
Recipe
Make cr�pes:
Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next cr�pe.) Return skillet to heat and cook until cr�pe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of cr�pe with a heatproof plastic spatula, then flip cr�pe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer cr�pe to a plate. Make another cr�pe in same manner, brushing skillet again with oil.
Prepare filling and assemble hors d'oeuvre:
Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
Put 1 cr�pe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of cr�pe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up cr�pe, then cut roll crosswise into 4 pieces, trimming ends if desired.
|
|
member logon
