 Smoked Salmon Crepes Created by: Robert Mondavi Winery Executive Chef Annie Roberts Serves: 6 to 8 as an hors d’oeuvre Ingredients: 1 cup all-purpose flour 1/4 tsp. salt 3 large eggs 1 cup plus 1 Tbsp. milk 1/2 cup water 4 Tbsp. unsalted butter, melted 1/3 cup sour cream 6 oz. thinly sliced smoked salmon Juice of 1 lemon 1/4 cup chopped chives Directions: Sift together the flour and salt into a medium bowl. Add the eggs, one at a time, whisking to thoroughly combine. Gradually add 1 cup of the milk, by pouring into the center of the bowl in a thin stream, whisking continually. Add the water and 3 tablespoons of the butter. Let sit at least 20 minutes. Combine the sour cream and remaining 1 tablespoon milk in a small bowl. Dip a paper towel in the remaining tablespoon of butter. Heat a crepe pan or small (6-inch) nonstick skillet over medium-high heat. Rub the bottom and sides with the butter-dipped paper towel. Reduce the heat to medium and pour about 3 tablespoons of the batter into the skillet. Tip the pan and swirl it to evenly distribute the batter. The batter should sizzle quietly as it spreads out. Cook until the edges begin to dry and the bottom is light brown, about 30 seconds. Turn and cook 20 seconds. Transfer to a baking sheet. Stir the batter, remove the pan from the heat and rub with the butter-dipped towel. Repeat until all of the batter is cooked. If the pan becomes too hot, reduce the heat. (At this point the crepes can be wrapped in plastic wrap and refrigerated for up to 2 days in advance or frozen for up to 1 month. Thaw and heat in aluminum foil-wrapped stacks of 5 in a 300°F oven 10 minutes.) Spread 1 teaspoon of the sour cream mixture over a crepe. Top with a slice of salmon. Drizzle with lemon juice and sprinkle with chopped chives. Roll the crepe around the filling and set seam side down on a cutting board. Repeat until all of the crepes and filling have been used. (The filled crepes can be refrigerated for up to 2 hours in advance.) Cut the filled crepes into thirds, diagonally. Transfer to a serving dish and sprinkle with chives. |
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