Smoked salmon with crepes, cucumber, herbed Creme Fraiche and “caviar”.

This classic combination of ingredients is hard to go past as a delicious brunch, breakfast or entree.

Smoked salmon with crepes, herbed creme fraiche and caviar.

Crepes

For the crepes I just halve the sugar and throw in some dill leaves into my favourite easy Martha Stewart crepe recipe….https://www.marthastewart.com/921813/how-make-crepes

Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 1.5 cups milk
  • 4 eggs
  • 1/2 teaspoon salt
  • Small handful Dill leaves (no stems)
  • 3 tablespoons melted butter (1 tablespoon extra for frying crepes)

Put all the ingredients into a food processor or blender and blend until frothy.

Heat small non-stick pan, dip kitchen paper in butter and lightly coat pan with butter.

Pour a small ladleful of crepe batter into pan and swirl to create a thin crepe. Wait until browned on one side and flip. Repeat until you finish batter. You will have about 12-14 crepes depending on the size of your pan.

Filling:

  • 250g Thinly sliced Smoked salmon
  • 1 cup creme fraiche
  • 2 tablespoons dill leaves finely chopped
  • 2 tablespoons finely chopped chives
  • Pinch of salt
  • Ground black pepper
  • 1 Lebanese cucumber diced
  • 100g smoked salmon pearls or caviar

Mix creme fraiche with herbs, pinch of salt, a grind of black pepper.

Lay crepes on plate, line with smoked salmon, add a dollop of herbed creme fraiche,a few bits of cucumber, roll up and serve topped with a teaspoon or two of caviar, and additional cucumber on the side of you like.

#Crepes with fresh #strawberries and strawberry rum sauce #delicious

Cooked a bit of a retro dinner last night starting with Pumpkin Soup, then individual beef Wellington’s and finished with these crepes.

I hadn’t made crepes for a long time and had forgotten how easy it is and how perfect they are for entertaining because you can make them ahead and just reheat in the microwave before serving.

I used Martha Stewart’s crepe recipe which is super easy because it’s made in a blender. Thanks Martha! https://www.marthastewart.com/921813/how-make-crepes?slide=3380816

The strawberry rum sauce is absolutely delicious!!

And both make fabulous leftovers for breakfast or brunch the next morning.

We had Messina passionfruit gelato and fresh strawberries but you can add whatever toppings you like. Fresh cream of course is the classic friend for this dish.

Preparation time: 45 minutes incl 15 minutes to rest batter

Crepes

Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 eggs
1 1/2 cups milk
3 tablespoons unsalted butter, melted

Method:

Put all the ingredients in the blender.

Blend until smooth for 2-3 minutes and bubbles form at the top.

Leave to rest for at least 15 minutes.

Heat a small non-stick pan over medium heat, coat with a film of butter. I use kitchen paper dipped in melted butter to coat the pan.

Using a ladle, scoop batter into pan, just enough to cover the bottom. Cook until golden on the underside, then flip to cook the other side, maybe 30 seconds.

Repeat until batter is finished. Makes about 15 crepes depending on size of your pan.

Strawberry Rum Sauce

Prep time: 20 minutes

Ingredients:

1 small carton of strawberries, about 10 strawberries
3 tablespoons of sugar
1 1/4 cups water
1.5 tablespoons dark or white rum
Zest of 1 lemon
1/4 teaspoon salt

Method:

Blend strawberries until smooth

Place water and sugar in pan and bring to a boil, simmer until just clear

Add strawberry pulp, zest, salt and rum, bring to a boil then turn down heat and simmer for 15 minutes or longer to thicken to a sauce consistency.

Will keep in fridge or freeze well.

Reheat crepes in microwave, add fresh strawberries, topping of choice – ice cream, fresh cream, and strawberry rum sauce! Serve and enjoy!