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Dill Crepes with Smoked Salmon

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Ingredients

FOR DILL CREPES:

▢0.7 oz 20gr fresh dill
▢2 large eggs at room temperature
▢1 tablespoon sugar
▢½ teaspoon salt
▢2 cups 480ml whole milk
▢1 ½ cup 190gr all-purpose flour
▢1 teaspoon baking powder
▢2 tablespoon vegetable oil
FOR FILLING:
▢¼ cup 60gr sour cream
▢¼ cup 60gr mayo
▢½ teaspoon ground black pepper
▢3.5 oz 100gr smoked salmon*

Instructions

Roughly chop the fresh dill, reserving a few stems for decorating.
In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt on medium speed, about 2 minutes. Stir in milk. Then add flour and baking powder and mix well until smooth, about a minute. A few lumps are ok. Stir in chopped dill and vegetable oil. Cover the batter with plastic wrap and let it rest for 10-15 minutes.

Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 20 crepes. Cool the crepes completely. At this point you can wrap the crepes with a plastic wrap and refrigerate for up to a day.

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