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Tuesday, February 4, 2014

Smoked Salmon Crepes / Crepes au Saumon Fume


In keeping with the theme of La Chandeleur and Crepes, I thought I'd make savory ones instead of sweet for a change. And my favorite of favorites are Smoked Salmon Crepes. This was almost always present as an entree back when Dad would host lunch / dinner parties at home. And although I've tasted different savory crepes since then, the Smoked Salmon ones remains on the top for me. The first time I made Smoked Salmon Crepes on my own was last May when we celebrated SO's fete. I had everything ready and on-hand thinking I would blog about it, but when I finally took the dish out of the oven to be served, I completely forgot to take a photo! Toinks! Sadly, that isn't the first time this has happened.



I didn't prepare my usual crepe batter recipe today. I found one and I thought I'd try it. Check it out in the next post.



Preheat your oven at 160 degrees Celsius. Prepare a rectangular baking dish by spreading a layer of creme fraiche.



Next, spread a thin layer of creme fraiche on the crepes.



Put a slice of smoked salmon in the middle, sprinkle with a pinch of sliced aneth / dill, add a couple of drops of lemon juice, and finally sprinkle with salt and black pepper.



Roll the crepes and transfer to the baking dish.



Spread a spoonful of creme fraiche on top of each crepe, a pinch of aneth/dill, and drops of lemon juice.



Finally, cover with grated cheese and sprinkle with black pepper.



Transfer to the preheated oven and bake for 10 minutes.



Serve it hot and enjoy!



YUMMMMMM!!!!!!!!!!!!!!!!!!

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