Herb Crepes with Salar Flaky Smoked Salmon and Cucumber
Mixed Herb Crepes with a Smoked Salmon, Creme fraice and Cucumber filling
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Savoury | Fry | 30 mins to 1 hour |
Ingredients
- 2 large eggs
- 100g plain flour
- a handful of fresh herbs: any or all of parsley, snipped chives, chervil, dill
- 285 ml milk
- 2 tablespoons water
- 25g butter (melted), salt and pepper
For the stuffing :
- 225g Flaky Smoked Salmon fairly finely diced
- 285 ml crème fraiche
- ½ cucumber
- deseeded and finely diced
- black pepper.
Method
To make the crepes : Put the eggs into a food processor and whiz, gradually adding the flour, milk, water and melted butter. Whiz in the herbs and salt and pepper. Leave the batter to stand for at least 30 minutes before making it into crepes. Stir well first. (The batter can be made a day in advance and kept in the fridge.)
Make the batter into crepes by melting a small amount of the butter in a crepe pan, then pour in a small amount of batter, swirling it around in the hot pan so that it forms a thin film over the bottom of the pan. Cook for a few seconds, then with your fingertips uppermost and thumbs under the crepe, flip it over to cook on its other side for a few seconds. Slip the cooked crepe onto a plastic tray to cool, or a cloth covered board (they stick to wood) and repeat the process. When cold, stack the crepes with a strip of baking parchment between each of them. Make them in the morning for dinner the same day.
To assemble: Mix together the ingredients for the filling. Put a generous spoonful on one half of each crepe. Fold the other half over to form a half moon shape and put two of these on each plate, straight sides together so that they form a whole. I put a sprig of dill between the two. The herbs give a bright colour to the crepes, as well as flavour.
