Savory Crepes with Smoked Salmon
Category : Recipes
1 cup flour
1 cup milk
1/3 cup cold water
3 eggs, beaten
4 tablespoons melted butter, plus more for pan
1 cup tzatzki souce
2 tablespoons snipped chives
2 tablespoons chopped capers
Freshly ground black pepper
4 ounces smoked salmon
Caper berries, for garnish
Tomatoes, chopped, for garnish
Spinach, chopped, for garnish
In a medium bowl, add flour, milk, water, eggs, butter, and salt and whisk together until smooth. Refrigerate the batter for at least 30 minutes.
Combine the tzatzki sauce, chives, and capers in a small bowl and reserve for topping.
Lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
Ladle a few tablespoons of batter into the center of the hot pan.
Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that’s as thin as possible.
Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
Put a piece of smoked salmon in the bottom quarter, folding in half and then again into a triangle. Warm briefly. Repeat with remaining crepes and filling. Arrange the crepes on a serving platter with tomatoes and spinach. Top each with a dollop of sauce and a caper berry before serving.