CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM
Provided by Food Network
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
- When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
- Ladle a few tablespoons of batter into the center of the hot pan.
- Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
- Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
- If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
- When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
- Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
- To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.
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Allyson Velasquez
[email protected]Meh.
Kym Trickett
[email protected]Overall, I thought this recipe was just okay. I might try a different crepe recipe next time.
Laxman premi Raj bhar
[email protected]The crepes were a bit too greasy for my taste. I'll try using less butter next time.
MEKELANI ZULU
[email protected]The crepes were a bit bland. I think I'll try adding some more herbs to the batter next time.
Aiden O'malley
[email protected]I found the lemon-herb sour cream to be a bit too tangy. I might try using less lemon juice next time.
Isaac Yaw
[email protected]The crepes were a bit too thick for my taste. I'll try using less batter next time.
Tunaune Tjitemisa
[email protected]These crepes are so elegant and impressive, yet they're surprisingly easy to make.
Preeti Bala
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Tiffanie Little
[email protected]The lemon-herb sour cream is the perfect complement to the smoked salmon.
Innocent James
[email protected]This recipe is a keeper! I'll definitely be making these crepes again and again.
Waata Te Piira Te Riaki
[email protected]I'm not a big fan of smoked salmon, so I used thinly sliced lox instead. It worked perfectly.
shane Ives-keeler
[email protected]These crepes are so versatile! I've tried them with different fillings, like ham and cheese, and they're always delicious.
Billy Ekpo
[email protected]I added some chopped capers to the sour cream mixture for an extra briny flavor. It was a great addition.
Heather Chandler
[email protected]The crepes were a bit tricky to flip, but with a little practice, I got the hang of it. Definitely worth the effort!
AJ SINDHI GAMING
[email protected]I made these crepes for a brunch party and they were a hit! Everyone loved the unique and flavorful combination of ingredients.
Sunil Joshi
[email protected]Easy to follow recipe and the crepes were delicious! I used a gluten-free flour blend and they still turned out great.
Sajiv 2
[email protected]The crepes turned out perfectly tender and flavorful. I highly recommend using a good quality smoked salmon for the best results.
Chandan Ray
[email protected]This crepe dish was an absolute delight! The combination of smoked salmon, lemon-herb sour cream, and chives was divine.