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Friday, 29 June 2012

Smoked Salmon Appetizer Crêpe


Ingredients
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 cup plus 2 tsp.  Cream cheese
  • 1 cup flour
  • 8 tablespoons chives - chopped
  • 1/8 tsp salt (optional)
  • 1/2 cup smoked salmon lox
  • 1/3 cup mayo - light
  • 1 juice of 1 lemon
  • 4 tablespoons capers
  • 1/3 cup sour cream
  • 3 tablespoons white wine
  • 1 tsp. gruyere cheese - zested
Prep:
Easy Crepe batter
  1. Add eggs, milk and 1 ½ tbsp. melted butter.
  2. Whisk until combined.
  3. Add salt to flour. Add this to the milk mixture and whisk until smooth. STRAIN batter through a fine wire mesh to remove lumps.
  4. Add 2 tbsp. chopped chives to batter. Set aside.
Filling:
  1. In the food processor add cream cheese (1/2 cup) with the salmon, mayo, lemon juice, 3 tbsp. chives & 2 tbsp. capers.
  2. Process until blended. Remove from processor and spoon into a bowl. Hold in fridge until crepes and dipping sauce are made.
Dipping Sauce (optional)
  1. The dipping sauce is blended by hand with a whisk and a bowl. Add together 1/3 cup  cream cheese- light, sour cream, 1 tbsp. chives, white wine, and gruyere cheese.
  2. Whisk until smooth. Set aside.
  3. Turn stove onto medium high and heat any non-stick fry pan.
  4. With a paper towel slightly moisten the surface of the pan with melted butter. Remove any excess butter.
  5. When pan is hot enough (test with a drop of water - if it sizzles it is ready) ladle 1/4 cup of Crepe batter on to the middle of your Crepe pan.
  6. Immediately lift the pan. Tilt and rotate the pan so that the base is covered with a thin layer of batter.
  7. Repeat this process until batter is finished. Crepes are cooked when they turn a light, pale golden brown. Excess Crepes can be stored in cooler or freezer for future use. Cover well with plastic wrap.
  8. Re-butter the Crepe pan as needed to prevent sticking.
  9. Assemble appetizer crepe by laying one crepe (best side down) on your board.
  10. Spoon 1/4 cup of filling onto Crepe.
  11. Add a few drops of lemon juice to filling.
  12. Add 6 - 8 capers.
  13. Roll up so that the crepe is a thin tube.
  14. Cut on the diagonal and place on a small plate.
  15. Top with a generous portion of the dipping sauce.
  16. Garnish with capers, chopped chives and lemon wedges.

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