Smoked Salmon Appetizer Crêpe

Smoked Salmon Appetizer Crêpe (click here to go directly to my YouTube video)

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:

5. In the food processor add cream cheese (1/2 cup) with the salmon, mayo, lemon juice, 3 tbsp. chives & 2 tbsp. capers.
6. Process until blended. Remove from processor and spoon into a bowl. Hold in fridge until crepes and dipping sauce are made.

Dipping Sauce (optional)

7. 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.
8. Whisk until smooth. Set aside.
9. Turn stove onto medium high and heat any non-stick fry pan.
10. With a paper towel slightly moisten the surface of the pan with melted butter. Remove any excess butter.
11. 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.
12. Immediately lift the pan. Tilt and rotate the pan so that the base is covered with a thin layer of batter.
13. 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.
14. Re-butter the Crepe pan as needed to prevent sticking.
15. Assemble appetizer crepe by laying one crepe (best side down) on your board.
16. Spoon 1/4 cup of filling onto Crepe.
17. Add a few drops of lemon juice to filling.
18. Add 6 - 8 capers.
19. Roll up so that the crepe is a thin tube.
20. Cut on the diagonal and place on a small plate.
21. Top with a generous portion of the dipping sauce.
22. Garnish with capers, chopped chives and lemon wedges.