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Breton-Style Crêpes with Hot Smoked Salmon

Breton-Style Crêpes with Hot Smoked Salmon

Breton-Style Crêpes with Hot Smoked Salmon

These nutty-textured savoury crêpes are a French classic and are also ideal for pancake day.

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Instructions

  1. 1

    Make the batter by sifting the plain flour into a bowl, with a pinch of salt. Stir in the Malthouse flour then make a well in the centre. Pour in the egg. Add 225ml cold water and, using a balloon whisk, gradually incorporate it into the flour until you have a smooth batter, the consistency of single cream. Beat in the melted butter.


  2. 2

    Heat a 20cm heavy-based frying or crêpe pan over a medium heat then spray with a little oil (or dip a piece of kitchen paper into a little oil and carefully wipe over the hot pan). Fill a ladle with batter and pour it into the hot pan, tilting to spread evenly.


  3. 3

    Cook the crêpe until lightly browned underneath (about 1 minute), or until it comes away from the pan easily. Using a spatula, flip over and cook for a further 1-2 minutes. Repeat to make 4 crêpes, keeping them warm between layers of baking parchment.


  4. 4

    Serve each crêpe with creme fraiche, a handful of salmon flakes, dill, a little freshly ground black pepper and lemon wedges for squeezing.


Ingredients

  • 50g plain flour
  • 75g malthouse flour
  • 25g slightly salted butter, melted and cooled
  • 1 large egg, beaten
  • 320g smoked salmon
  • 200ml half fat creme fraiche
  • 15g dill, roughly chopped
  • 1 lemon, cut into wedges, to serve
  • 1 spray mild & light olive oil spray

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

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9 products

Recipe published with permission from Waitrose

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