Smoked salmon crêpes

Heading out to a party and need to bring a plate? These fabulous smoked salmon crêpes are a crowd-pleaser. You can make the crêpes a day early. Assemble early on the day and refrigerate until you are ready to go.

CRÊPES

Makes: 10–12 crêpes
Prep time: 5 minutes
Cook time: 20 minutes (plus resting time of 2+ hours)

Ingredients

• 250ml / 1 cup of milk
• 125g / ¾ cup of plain flour
• 1 pinch of salt (iodised)
• 2 eggs
• 30g / 1 oz of butter, melted
• Extra butter for pan
• Filling (see below for suggestion)

Method

1. Warm the milk in the microwave or on the stove (about 20 seconds to 1 minute).
2. Place the flour and the salt in a mixing bowl and stir to combine.
3. Make a well in the centre and add the eggs.
4. Whisk lightly and then gradually add milk and butter.
5. Strain through a sieve and allow to rest for two hours in the fridge.
6. After two hours, stir the mixture and add extra milk if required. The batter should be quite thin.
7. Heat a small (around 20cm/8″) nonstick frypan over medium heat.
8. Add a tablespoon of butter. When it starts to froth, pour a little mix to cover the base of the pan. Pour off any excess back into mixture.
9. Cook crêpe until it is set on top (less than a minute) and then use a bamboo skewer to flip the crêpe (it is easier than using a spatula and stops you damaging your pan).
10. Cook other side for 10 seconds and then remove from pan onto a side plate. The first one never works well so don’t be alarmed if it is not perfect.
11. Place a sheet of greaseproof or baking paper between each crêpe, and continue to cook until mixture is all used up.
12. Leave to cool before adding any filling.

Filling suggestion for Cup Day

Smoked salmon or gravlax, rocket, and 125g cream cheese with a few sprigs of dill, 2 tsp of baby capers (chopped) and/or lemon zest.

1. Combine the cream cheese, dill, capers and zest, then spread over crêpes.
2. Add smoked salmon and rocket then roll tightly.
3. Use the cream cheese mixture to stick the rolled end of the crêpe down.