These are amazing, one of my favourite things to eat. A hit whenever I make them. They are delicate and delicious, you can never stop at one.
The first time I made them, they were gone in minutes. Luckily I had extra crepes, so I assembled more of them, and they were gone just as quickly. (I didn't even have the chance to refrigerate them to firm up).
I always make a huge batch of crepes as any leftovers my kids like them filled with nutella, sugar and lemon or jam as a snack. The crepes can be made the day before, allow to cool completely, then just cover with cling film until needed.
I now also buy extra smoked salmon and creme fraiche, in case I need to make more, as they go quickly.
Also if your crepe pan is bigger than 20cm as mine is, the quantities of salmon and creme fraiche change, so I prefer to have more of the ingredients, than less. If I have leftover ingredients they are used up for tomorrows lunch anyway, no waste.
Any leftover rolls, my son happily takes to school for lunch the next day. I just slice into 10cm rolls and he eats it like a wrap.
Try these, they are so good, your guest will love them.
The first time I made them, they were gone in minutes. Luckily I had extra crepes, so I assembled more of them, and they were gone just as quickly. (I didn't even have the chance to refrigerate them to firm up).
I always make a huge batch of crepes as any leftovers my kids like them filled with nutella, sugar and lemon or jam as a snack. The crepes can be made the day before, allow to cool completely, then just cover with cling film until needed.
I now also buy extra smoked salmon and creme fraiche, in case I need to make more, as they go quickly.
Also if your crepe pan is bigger than 20cm as mine is, the quantities of salmon and creme fraiche change, so I prefer to have more of the ingredients, than less. If I have leftover ingredients they are used up for tomorrows lunch anyway, no waste.
Any leftover rolls, my son happily takes to school for lunch the next day. I just slice into 10cm rolls and he eats it like a wrap.
Try these, they are so good, your guest will love them.
Recipe
Recipe adapted from Margaret Fulton
Makes 30 pieces
1 cup plain flour
Pinch of salt
2 eggs, lightly beaten
2 cups milk
Canola cooking spray
1 1/2 cups creme fraiche or sour cream
500g sliced smoked salmon
1 bunch chives, chopped
Make the pancakes: Place the eggs in a mixing bowl, add the flour and salt. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk, mix through. It is easier to get out the lumps if the mixture is thick, so don't add all the milk in straight away. Your mixture should be the consistency of thick cream, if it is too thick add more milk, if it is like water, add more flour. Leave to stand for 30 minutes. Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.
Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Cook for 30 seconds to 1 minute. The sides of the crepe will lift so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds to 1 minute, until lightly coloured. Repeat with oil spray and remaining batter.
For me the first crepe is your tester, if the mixture is too thick, adjust milk, if it is too thin, adjust flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes.
To assemble: Lay two sheets of cling film on a work surface, one on top of another. Place 2 crepes on the cling film side by side, overlapping slightly.
Makes 30 pieces
1 cup plain flour
Pinch of salt
2 eggs, lightly beaten
2 cups milk
Canola cooking spray
1 1/2 cups creme fraiche or sour cream
500g sliced smoked salmon
1 bunch chives, chopped
Make the pancakes: Place the eggs in a mixing bowl, add the flour and salt. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk, mix through. It is easier to get out the lumps if the mixture is thick, so don't add all the milk in straight away. Your mixture should be the consistency of thick cream, if it is too thick add more milk, if it is like water, add more flour. Leave to stand for 30 minutes. Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.
Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Cook for 30 seconds to 1 minute. The sides of the crepe will lift so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds to 1 minute, until lightly coloured. Repeat with oil spray and remaining batter.
For me the first crepe is your tester, if the mixture is too thick, adjust milk, if it is too thin, adjust flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes.
To assemble: Lay two sheets of cling film on a work surface, one on top of another. Place 2 crepes on the cling film side by side, overlapping slightly.
Spread with enough creme fraiche to cover the entire pancakes.
Top with slices of smoked salmon, in a single layer. I add the smallest amount of salt (and only in one line across the centre of the pancakes). But I love a generous amount of freshly ground black pepper.
Sprinkle chopped chives all over the salmon.
Use the plastic wrap to help you roll up the pancakes tightly. Refrigerate for a minimum of 30 minutes. (I usually make them the morning of the party). Repeat with remaining ingredients to make 6 rolls.
When ready to serve, remove cling film, trim the ends (I usually eat those), slice and arrange on a serving platter.
Enjoy!
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