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Smoked salmon crepe platter
Preparation
15 min
Cooking time
30 min
Servings
4 to 6
Ingredients
Crepes:
- 250 ml (1 cup) all-purpose flour
- 30 ml (2 tbsp) sugar
- 1 pinch salt
- 2 eggs
- 250 ml (1 cup) milk
- Butter or olive oil, for cooking
Garnish
Smoked salmon:
- 450 g (1 lb) smoked salmon
- Sour cream
- Dill, chives or similar herbs
Roasted fennel:
- 1 bulb fennel, finely sliced and blanched
- 30 ml (2 tbsp) olive oil
- 1 orange, halved
- 1 lemon, halved
- Salt and pepper
Roasted pineapple:
- 1 pineapple, pared and finely sliced
- 30 ml (2 tbsp) olive oil
Preparation
- Preheat oven to 180ºC (350ºF).
- Line 2 baking sheets with parchment paper.
- Arrange fennel slices on one baking sheet, drizzle oil over them and season with salt and pepper. Add orange and lemon halves, cut-side down.
- Arrange pineapple slices on second baking sheet.
- Place both baking sheets in oven and roast until fennel becomes soft and golden and pineapple becomes slightly golden, all about 30 minutes. Set aside.
- Using a blender or a whisk, purée all crepe ingredients until smooth.
- Warm a non-stick griddle over low heat. Brush the surface with butter or oil.
- Spoon about 60 ml (1/4 cup) of batter onto the griddle, spreading it out to form a thin crepe. Repeat until all batter is used.
- Garnish crepes and serve.
Tip:
Flavour your crepe batter with a drop or two of citrus liqueur.
Also, use buckwheat flour for your crepes if gluten is a problem.
