Crepes with salmonTad Seaborn
Crepes make a special yet easily assembled meal. Fill them with scrambled eggs, herbed cream cheese and smoked salmon for a fancy breakfast in bed or to create a celebratory brunch (just add champagne). You can make the crepes (or batter) in advance and either fill the crepes for your guests or just put out the ingredients family-style, so you can get yourself out of the kitchen and among your friends.
Crepe
1 cup of flour
1/4 teaspoon of salt
300 ml of milk
1 egg
2 tbsp of melted unsalted butter
olive oil
Filling
herbed cream cheese
scrambled eggs
smoked salmon
Method
1) To a medium bowl add 1 cup of flour and 1/4 teaspoon of salt. Measure 300 ml of milk and add half to the bowl with 1 egg, then whisk to combine. Add the other half of the milk. Whisk until smooth. Add 2 tbsp of melted unsalted butter. The batter should be fairly liquid, which is okay. Allow it to rest for 20 minutes (or overnight if making ahead). Once rested, the batter should still be the texture of heavy cream. Add a little bit of water to loosen if needed.
2) Heat a medium pan over medium heat. Add a small amount of olive oil to grease and pour in about 1/4 cup of batter (approximately a ladle). Immediately rotate the pan until the batter spreads thin and into a round shape. Cook about 1 minute – until the edges lightly crisp – then flip. It will need less time on the second side.
3) To serve: Spread herbed cream cheese on the warm crepe, then fill with scrambled eggs and strips of smoked salmon. Makes 6 to 8 crepes.