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!



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