Smoked Salmon and Dill Crêpes
INGREDIENTS: -4 eggs -1/2 tsp salt -2 cups all-purpose flour -2 cups milk (1%) -1/4 cup vegetable oil -1 1/2 cups sour cream or crème fraîche -1/4 cup chopped fresh dill -150 g thinly sliced smoked salmon, cut in small pieces
Combine eggs and salt in medium bowl. Gradually add flour alternately with milk, beating with electric mixer or whisking until smooth. Beat or whisk in oil.
Cover and refrigerate the batter for at least 30 minutes to allow the flour to expand and air bubbles to collapse.
Spray 8-inch (20 cm) non-stick skillet or crêpe pan with cooking spray. Heat over medium-high heat until water droplets sizzle when sprinkled into skillet. Stir batter. Pour about 3 tbsp batter into skillet all at once. Quickly tilt and rotate skillet to coat bottom with batter. (Batter should flow readily. If it has thickened during the standing time, add about 2 tbsp milk to the batter in a bowl.) Cook until the bottom of crêpe is slightly browned, about 45 seconds. Turn crêpe over. Cook for 15 to 30 seconds on the second side. Transfer to the plate. Repeat with remaining batter, adding more cooking spray to skillet if crêpes start to stick.
Combine sour cream and dill in small bowl. Spread about 1 tbsp mixture on one crêpe. Arrange a few pieces of salmon over top. Fold crêpe into quarters or roll up. Repeat with remaining crêpes.
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