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Herb Crêpes With Smoked Salmon & Crème Fraîche

Enjoy a lazy weekend with this pancake and salmon recipe - by Amy Sinclair
  • 27 Mar 2019
Herb Crêpes With Smoked Salmon & Crème Fraîche
Prep: 30 Minutes - Cook: 15 Minutes - easy - Serves 4
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You can make the crêpes about a day in advance – interleave them with non-stick baking paper to stop them sticking, then wrap in cling film and chill. Allow to return to room temperature for 30 minutes or so before serving.

Ingredients

2 large eggs

100g/4oz plain flour

300ml/½pt milk

25g/1oz butter, melted, plus extra handful mixed chopped herbs, such as parsley, chives, chervil and dill

FOR THE FILLING

½ cucumber

225g/8oz smoked salmon, finely diced

300g tub crème fraîche

dill, to garnish

Method

  1. To make the crêpes, whizz the eggs in a food processor and gradually add the flour, milk and melted butter. Throw in the herbs and process briefly to combine. Season with salt and freshly ground black pepper, then leave the batter to stand for about 30 mins.

  2. Heat a little butter in a crêpe pan over a moderate heat, then pour in about 3 tbsp batter, swirling it around the hot pan so that it forms a thin film over the bottom. Cook for about 30 secs until set. Flip the crêpe over and cook for about 30 secs more, until golden. Repeat to use all the mixture, stacking the crêpes between sheets of baking parchment to prevent sticking.

  3. Peel the cucumber, remove the seeds and cut into dice. Place in a bowl and stir in the smoked salmon and crème fraîche. Place a generous spoonful of the filling on one half of each crêpe.
    Fold the other half over to make a half moon shape. Place 2 crêpes on each plate, lining up the straight sides together, so that they make a full circle. Garnish with dill and serve.

  • french recipe
  • savoury pancakes
  • long weekend brunch
  • crepe recipe
  • brunch
  • salmon recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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