A great Easter brunch

Super simple platter

Here’s an easy meal to prepare, even simpler if the crepes are made ahead of time (they keep for three days in the refrigerator). All you need do on the big day is heat them quickly before placing them on the table so that each guest can make his or her own. Besides smoked salmon, our recipe suggests exotic garnishes like roasted fennel, citrus, pineapple… just enough to bring the brunch a ray of sunshine!

Smoked Salmon Crepe Platter

Preparation 15 minutes

Cooking 15 minutes

4 à 6 servings

Idea

Flavour your crepe batter with a drop or two of citrus liqueur. Also, use buckwheat flour for your crepes if gluten is a problem.

What to drink with these crepes?

A brunch wouldn’t be the real thing without a refined sparkling wine, like the Spanish Parés Baltà. With notes of red fruit and pepper, this pink Cava works exceptionally well with smoked salmon and roasted fruit. If you prefer still wines, go for the Italian Inama Classico with its mineral scents and almond-and-pear notes. Sauvignon blanc enthusiasts will love the Pascal Jolivet Attitude. Its minerality and citrus flavours, especially grapefruit, will balance out the smoked-salmon saltiness.

Photography: Maude Chauvin