Buckwheat Chive Crepes with Smoked Salmon

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I made these last year but had never posted the recipe - really good. I had smoked trout from PC which was maybe even better than smoked salmon.

1 tube (4.5 oz) goat cheese, softened
1 tbsp chopped fresh dill or chives
1 tsp each grated lemon rind and lemon juice
pinch each salt and pepper
8 Buckwheat Chive Crepes (recipe to follow)
1 pkg (5oz) sliced smoked salmon
2 cups mixed baby salad greens

In small bowl blend together goat cheese, dill lemon rind and juice, salt and pepper; spread rounded 1tbsp over each crepe. Lay 1.5 slices salmon in line along centre; top with 1/4 cup mixed greens.

Roll up crepes tightly and place, seam side down, on plate.

Crepes: Best Basic Crepes
1 1/3 cups all-purpose flour
1/4 tsp salt
4 eggs
1 1/2 cups milk
1/4 cup butter, melted

In bowl, whisk flour with salt. In small bowl whisk together eggs, milk and 2 tbsp of the butter - pour over dry igredients and whisk until smooth. Strain through sieve into bowl (if you want).

Heat 8inch crepe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup batter into centre o pan, swirling pan to coat; cook, turning once, until golden about 1 minute.

Variations:
Buckwheat Chive: Replace half the flour with light buckwheat flour (or whole wheat flour if you'd like). Just before cooking crepes stir in 3  tbsp finely chopped fresh chives.

Comments

  1. Allison WeberMarch 30, 2013 at 1:02 PM

    Whenever I receive e-mails about a new post it just says "new post by blogger" so I don't know whose recipe it is, but I can usually tell which ones are Janice's! ;) Unless Leigh or Mom were experimenting with buckwheat...

    ReplyDelete

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