HERBED CREPES WITH SMOKED SALMON AND RADISHES
Main Ingredient: CREPES*SMOKED*SALMON Cuisine: American
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons vegetable oil plus additional for cooking crêpes
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh lemon zest
Rounded 1/4 teaspoon coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)
TipsThe crêpes can be made (but not filled) 1 day ahead and chilled, layered between sheets of wax paper and then wrapped in plastic wrap. The cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Crêpes can be rolled with filling (but not cut) 1 hour ahead and kept, wrapped in plastic wrap, at room temperature. Cut into pieces just before serving.
Nutrition Factsper serving of Makes 2 servings.
Step 1Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth.
Step 2Add chives and dill and pulse 1 or 2 times to just combine.
Step 3Chill the batter covered, 30 minutes.
Step 4Stir batter to redistribute herbs.
Step 5Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
Step 6Holding skillet off heat, pour in half of the batter (1/4 cup), immediately tilting and rotating skillet to coat bottom.
Step 7If batter sets before the skillet is coated reduce heat slightly for next crêpe.
Step 8Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds.
Step 9Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips.
Step 10Cook until underside is set, about 20 seconds more.
Step 11Transfer crêpe to a plate.
Step 12Make another crêpe in the same manner, brushing skillet again with oil.
Step 13Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
Step 14Put 1 crêpe, browned side up, on a work surface, and spread with all of the cheese mixture.
Step 15Arrange salmon in an even layer over the bottom half of crêpe (side nearest you), then scatter radishes over salmon.
Step 16Beginning at the bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.