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.
Makes: 10–12 crêpes
Prep time: 5 minutes
Cook time: 20 minutes (plus resting time of 2+ hours)
- 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)
- Warm the milk in the microwave or on the stove (about 20 seconds to 1 minute).
- Place the flour and the salt in a mixing bowl and stir to combine.
- Make a well in the centre and add the eggs.
- Whisk lightly and then gradually add milk and butter.
- Strain through a sieve and allow to rest for two hours in the fridge.
- After two hours, stir the mixture and add extra milk if required. The batter should be quite thin.
- Heat a small (around 20cm/8″) nonstick frypan over medium heat.
- 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.
- 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).
- 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.
- Place a sheet of greaseproof or baking paper between each crêpe, and continue to cook until mixture is all used up.
- 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.
- Combine the cream cheese, dill, capers and zest, then spread over crêpes.
- Add smoked salmon and rocket then roll tightly.
- Use the cream cheese mixture to stick the rolled end of the crêpe down.