DILL CREPES WITH SMOKED SALMON

Dill Crepes with Smoked Salmon

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

yield: ABOUT 20

INGREDIENTS:

For Dill Crepes:

• 0.7oz (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
• 3.5oz (100gr) smoked salmon*

DIRECTIONS:

1. Roughly chop the fresh dill, reserving a few stems for decorating.
2. 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.
3. 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.
4. To make the filling, in a small bowl, combine sour cream and mayo with ground black pepper.
5. To assemble, place the crepe on a clean surface and spread a little bit of filling on one half of the crepe, leaving the edges clean. Place a piece of smoked salmon on one edge of the crepe, then fold the other end over just so that a piece of salmon peeks from the top.Then turn the crepe on other side and fold the bottom again, roll from one end to another and secure with a toothpick. Alternatively, you can simply spread the filling all over the crepe, place the salmon on one half of the crepe, fold it in half then fold it again into a triangle. Serve at room temperature.