Smoked Salmon Crêpes
Serves 6.
By Dennis W. Viau; modified from a recipe in Le Cordon Blue at Home cookbook.
Crêpes seem very fancy, but they are surprisingly easy to make. If you ever made pancakes, you can make crêpes. They’re pancakes without leavening. In France crêpes can be served any time of day, for a snack, main course, or dessert. You can also make your own crème fraîche easily.
Ingredients:
10 ounces (283g) thinly sliced smoked salmon
2 cups (476ml) milk
1¾ cups (440g) crème fraîche or heavy cream or softened cream cheese
Salt
White pepper
For the Crêpes:
¾ cup (100g) all-purpose flour
Pinch salt
2 large eggs
1 cup (237ml) milk, room temperature or slightly warmed
3 tablespoons butter, melted
Melted clarified butter (or neutral-flavored frying oil) for crêpe pan
For Making Crème Fraîche:
1½ cups (355ml) heavy whipping cream
¼ cup (60ml) cultured buttermilk
Directions:
Arrange the salmon in a single layer in a shallow dish, such as a baking dish. Add enough milk to cover. Cover with plastic wrap and allow to rest in a cool place for at least 2 hours.
Prepare the crêpe batter by combining the flour and salt in a bowl. Add the eggs and one third of the milk. Whisk until thoroughly combined and fully smooth. Add the melted butter and the remaining milk. Whisk until smooth. Cover the bowl and let rest 30 minutes at room temperature.
Lightly coat a crêpe pan (or shallow skillet with a 5-inch (13cm) bottom) with melted clarified butter (or oil). Wipe out the excess with paper towel. Heat over medium heat. Pour 2 to 3 tablespoons of the batter into the pan, swirling the pan to coat the bottom evenly. Cook until golden brown on the bottom (lift an edge with a small spatula), 2 to 3 minutes. Flip the crêpe and cook the other side about 2 minutes. Transfer to a warm plate. They can be kept warm in a low oven. (A tortilla keeper/warmer works well too.)
Remove the salmon from the milk, drain it and pat dry with paper towels. Cut into thin (1/8 inch/3mm) strips, about 2 inches (5cm) in length. Heat the oven broiler. Lightly coat a baking dish with butter.
Place a crêpe on a clean surface. Arrange a few salmon strips toward one side of the crêpe and roll into a tube. Arrange on the baking dish, seam side down. Repeat with the remaining crêpes and salmon.
Season the crème fraîche with salt and pepper and spoon over the rolled crêpes. Brown lightly beneath the broiler, about 5 minutes (watch closely). Serve immediately.
To make your own crème fraîche:
Combine the heavy whipping cream and buttermilk in a clean, preferably sterilized, jar. Cover the top with a piece of paper towel secured into place with an elastic band or a piece of string. Let sit at room temperature 6 to 8 hours, 12 to 24 hours might be necessary if your home is cool. When the liquid is set into a soft solid, remove the paper towel and cover the jar with a lid and store in the refrigerator until needed.
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