Crêpes aren’t always sweet. On the streets of Paris, they are a popular mid-day snack, designed for dining on the run. Bring a little bit of the Parisian lifestyle home with these classic smoked salmon crêpes.
95 g / 3⁄4 cup All-purpose flour
1 g / 1⁄2 tsp Salt
1 g / 1⁄2 tsp Black pepper, ground
185 ml / 3⁄4 cup Milk
2 large Eggs
15 g / 1 tbsp Brown sugar
450 g / 1 lb Smoked salmon, sliced
80 g / 1⁄4 cup Crystal Margarine
80 g / 1⁄2 cup Cream cheese, at room temperature
60 ml / 1⁄4 cup Dill, chopped
60 ml / 1⁄4 cup Capers, chopped
2 gm / 1 tsp Black pepper, ground
Additional Crystal Margarine for cooking and brushing
- To prepare the dill and caper spread, place the 1⁄4 cup of Crystal Margarine in a medium sized bowl with the cream cheese, 1 tsp of black pepper, and a pinch of salt.
- With an electric mixer, cream together the Crystal Margarine and the cream cheese until smooth and lump-free. Be sure to occasionally scrape down the sides of the bowl with a rubber spatula, to make sure the spread is thoroughly combined.
- This spread can be stored in the refrigerator for up to 2 weeks. Be sure to stir the spread before using it to make it soft and spreadable.
- For the crêpes, use a blender to combine the all-purpose flour, salt, milk, 2 eggs, and brown sugar. Blend until everything is smooth.
- Remove the batter and let it rest, covered, for at least 1 hour, or overnight in the refrigerator. The batter will keep for up to 3 days, and only improves with age.
- On the day you’re ready to make the crêpes, remove the batter and allow it to come to room temperature for approximately 30 minutes.
- Warm a large, non-stick frying pan over medium heat. Using a pastry brush, lightly coat the pan with Crystal Margarine.
- Using a ladle or measuring cup, slowly pour approximately 1⁄3 cup of batter into the frying pan, swirling to coat as much of the pan as possible. Avoid leaving holes in the batter. Fill any major holes with a little more batter.
- Once the batter looks wet but not runny, flip over the crêpe with a long offset spatula and cook the other side. Cooking will take 30 seconds or less per side, so don’t walk away from these paper thin pastries. If you notice the crêpes are browning too quickly, turn down the heat.
- Remove the crêpe from the frying pan, and place it on a large plate. Brush the top with a little Crystal Margarine to prevent the crêpes from sticking to each other.
- Continue making the crêpes until all of the batter is used. Be sure to cover the completed crêpes with a towel to keep them from drying out.
- Starting with one crêpe, gently spread a tablespoon or two of the dill filling over the center of the crêpe.
- Next, top the spread with the smoked salmon, and more fresh dill if you have any left. When placing the salmon, only place it on 1⁄2 of the crêpe.
- Fold one half of the crêpe over to cover the smoked salmon. Fold this half moon over again to create a 1⁄4 circle shape.
- Continue this filling and folding with as many crêpes as needed.
- Once the crêpes are filled, brush lightly with Crystal Margarine and sprinkle with salt and pepper.
- Your first crêpe or two won’t be perfect. Adjust the heat as needed to achieve the perfectly golden crêpe.
- If you want crêpes ready to go at any time, make all the crêpes at once. Before the filling step, place pieces of parchment between them and transfer to the freezer. Once they are frozen solid, transfer them to a freezer bag. Thaw them as needed. Re-warm them on the stovetop in your non-stick frying pan.
- Smoked salmon is a perfect lunch item. Wrap a few of these savoury bundles, and take them with you to school or work, where you can enjoy them cold.
- Try the dill and caper spread on your next bagel for a heart-healthy twist.