Smoked Salmon and Herb Crêpes
Photography Aaron McLean.
A good non-stick pan is essential for crêpe making. My cast iron pan is decades old and has a lovely patina from years of use and never being washed in soap and water.
INGREDIENTS
Crêpes
⅓ cup plain flour
½ teaspoon sea salt
2 tablespoons finely chopped herbs, use a single herb or a combination of flat-leaf parsley, mint, dill, basil or coriander
½ cup milk
1 egg
1 tablespoon melted butter extra melted butter for greasing the pan
Filling
300 grams thinly sliced smoked salmon
100 grams cream cheese at room temperature
2 tablespoons finely chopped herbs (combination as before)
finely grated zest 1 lemon
2 teaspoons lemon juice
freshly ground pepper
2 tablespoons seaweed salad
2 tablespoons orange, black or green fish roe
13 cm crêpe pan (this is measured across the base of the pan)
METHOD
Crêpes: Put the flour, salt and chopped herbs in a bowl and whisk in the remaining ingredients to make a smooth batter.
Heat a small sauté pan and brush with a little melted butter.
Add two tablespoons of batter and swirl to thinly coat the base of the pan. Cook for about 1 minute on each side until golden then transfer to a plate.
Repeat with the remaining batter to make 8 crêpes in total. Set aside to cool.
Filling: Combine the cream cheese, chopped herbs, zest, juice and a grind of pepper in a bowl.
Spread each crêpe with a layer of the herbed cheese then a layer of salmon. Roll up into a cigar and cut into two pieces. Slice one end of each piece on the diagonal so one end is straight and the other is slanted. These off-cuts are the cook’s perk.
Place on a serving platter and top each with a small stack of seaweed salad and the fish roe. Makes 16
Pantry note: Seaweed salad and fish roe are available at supermarkets, fish shops and good food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.