These smoked salmon Crêpes filled with crème fraîche are perfect for a quick lunch or dinner. Light and fluffy, with chives running throughout the batter, this is a great way to make a savoury crêpe, plus they’re incredibly easy to make!
Makes 3 crêpes
Ingredients
- 100g all-purpose flour
- 1/2 teaspoon salt
- 1 egg, beaten
- 200ml milk
- 1/2 tablespoon olive oil, plus extra for frying
- smoked salmon, use as much as you like
- small handful of chives, finely chopped
- 140g crème fraîche (or mix 70g of sour cream and 70g of plain yogurt together)
Method
- In a bowl, combine the flour and salt. In a separate bowl, whisk together the egg, milk and oil, then gradually add it into the dry ingredients, whisking constantly until a smooth batter forms. Stir in the chopped chives.
- Coat the bottom of a medium, non-stick pan with a bit of olive oil over medium heat. Pour about one large ladle of the batter into the pan, tilting to coat the entire base. Cook for about 2 minutes until golden brown on one side, then flip over and cook until golden brown. Continue this method until you have gotten through all the batter.
- Spread about a tablespoon of crème fraîche on the bottom of the crêpe, then add about 3 slices of smoked salmon. Top with more chopped chives, then fold the crêpe over the filling. Fold in half again and transfer to a plate to serve. Repeat with the rest of the crêpes. Serve with some more crème fraîche and chives, as well as a bit of lemon.
