CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE
Steps:
- For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
- For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
- Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.
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Thomas Antwi
[email protected]These are a great way to use up leftover smoked salmon. I'll definitely be making them again.
Shahbaz hussain
[email protected]I made these for my family and they loved them! The crepes were perfectly cooked and the filling was so tasty.
MIJAN HASSAN
[email protected]These were delicious! The crepes were light and fluffy, and the filling was creamy and flavorful.
Dayana Cortes
[email protected]The crepes were a bit bland. I think I'll add some herbs or spices next time.
Muhammad Lal
[email protected]These were really easy to make and they looked so impressive. I'm definitely going to make them again for my next dinner party.
Dreamer Dragon
[email protected]I've never made crepes before, but these turned out great! I'm so glad I tried this recipe.
John Y
[email protected]These were a bit too salty for my taste. I think I'll use less salt next time.
Raj Bm
[email protected]I'm not a big fan of smoked salmon, so I used cooked chicken instead. It was still very good.
Abdullahi Said
[email protected]These were okay, but I think I prefer traditional crepes with just butter and sugar.
Black Panther
[email protected]I had a hard time getting the crepes to flip without breaking. I think I need more practice.
Thalia Hensen
[email protected]The crepes were a bit too thick for my taste, but the filling was delicious.
Nabeel Kahn
[email protected]I had some leftover crepes, so I filled them with Nutella and fruit for a sweet breakfast. They were amazing!
Farah Hammud
[email protected]I was a bit skeptical about the smoked salmon and ricotta filling, but it was surprisingly delicious. The capers and red onion added a nice tang.
Sumaiya Jahan
[email protected]These are so easy to make and so delicious! I'll definitely be making them again.
Emjay felix
[email protected]I've made these crepes several times now, and they always turn out perfectly. The lemon creme fraiche is the perfect finishing touch.
C'phaa Maphara
[email protected]These were a hit at my brunch party! Everyone raved about the delicate crepes and the creamy, flavorful filling.