Crepes with Smoked Salmon and Lemon-Herb Sour Cream Recipe

Crepes with Smoked Salmon and Lemon-Herb Sour Cream

Recipe by Sasha Perl-Raver

• Difficulty: Easy
• Servings: 6 to 8
• Time Required: 55 minutes total (25 minutes prep, 30 minutes cook)
• Nutrition per serving (8 servings): 225 calories | 15g total fat | 8g saturated fat | 15g carbohydrates | 1g dietary fiber | 3g sugar | 8g protein | 97mg cholesterol | 309mg sodium

Ingredients

For the Crepes:

• 1 cup quick-mix flour (recommended: Wondra)
• 1 cup milk
• 1/3 cup cold water
• 3 eggs, beaten
• 4 tablespoons melted butter, plus extra for greasing
• Pinch of kosher salt

For the Smoked Salmon with Lemon-Herb Sour Cream:

• 1 cup sour cream or crme frache
• Zest and juice of 1 lemon
• 1/4 cup finely chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped capers
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces smoked salmon
• Caper berries for garnish (optional)

Instructions

1. Whisk together all crepe batter ingredients in a medium bowl until completely smooth. The batter should be thinner than pancake batter. Refrigerate for at least 30 minutes before cooking.
2. Heat a 6 to 8-inch crepe pan or nonstick skillet over medium-high heat and lightly brush with melted butter.
3. Pour a few tablespoons of batter into the center of the pan, then immediately lift and tilt the pan in a swirling motion so the batter spreads into a thin, even layer. Fill any gaps with additional batter, then pour excess back into the bowl.
4. Cook until the edges turn crisp and the surface appears matte rather than shiny (about 45 seconds to 1 minute). Flip with a nonstick spatula and cook the other side for 30 to 45 seconds.
5. Transfer cooked crepes to a cookie sheet and keep warm in a 200F oven, or stack on a plate with waxed paper between layers to prevent sticking.
6. Combine sour cream or crme frache with lemon zest, lemon juice, dill, chives, and capers in a small bowl. Season with salt and pepper to taste.
7. To assemble, warm a crepe in the pan, place a slice of smoked salmon in one corner, then fold in half like an omelet and fold again to create a triangle. Repeat with remaining crepes and filling.
8. Arrange on a serving platter, top each crepe with a dollop of lemon-herb sour cream, and garnish with a caper berry if desired.

This recipe was provided by a professional chef or restaurant and has not been specifically tested for home kitchens.