Tested till perfect Egg Crêpes with Smoked Salmon and Lemon Crème Fraîche

Egg Crêpes with Smoked Salmon and Lemon Crème Fraîche

Whether you have turkey to tend or presents to unwrap, the Christmas morning crunch is lightened by these gluten-free crêpes that take only a few minutes to reheat and assemble. Instead of the crème fraîche, you can use a generous 1/2 cup (125 mL) of sour cream.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 8 8eggeggs
  • 2 tbsp 2tbspwater
  • 2 tsp 2tspchopped fresh dill
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tsp 1tspvegetable oil
  • 4 oz 4ozthinly sliced smoked salmon
  • 1/4 1/4red onionred onions, thinly sliced
  • 4 4fresh dill sprigfresh dill sprigs

Lemon Crème Fraîche:

  • 1/4 cup 1/4cupsour cream
  • 1/4 cup 1/4cupwhipping cream
  • 1/4 tsp 1/4tspgrated lemon rind
  • 1-1/2 tsp 1-1/2tsplemon juice
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Preparation

Lemon Crème Fraîche: In measuring cup, stir sour cream with whipping cream; cover and refrigerate until thick enough to mound on spoon, about 24 hours. Stir in lemon rind and juice. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

In bowl, whisk together eggs, water, dill, salt and pepper. Heat 8-inch (20 cm) nonstick crêpe pan or skillet over medium heat; brush lightly with some of the oil. For each crêpe, pour about 1/4 cup (50 mL) egg mixture into centre of pan, swirling pan to coat; cook, turning once, until set, about 2 minutes.

Gently slide crêpes onto waxed paper-lined plate. (Make-ahead: Let cool completely; cover with plastic wrap and refrigerate for up to 24 hours. Microwave crêpe stack on High until warm, about 1 minute.)

Spoon 1 tbsp (15 mL) crème fraîche onto one-quarter of each crêpe; fold in half and half again to form triangle. Arrange 2 crêpes on each plate.

Twist one-quarter of the salmon; arrange on plate of crêpes. Repeat with remaining salmon. Garnish with red onion and dill sprigs.

Nutritional Information Per serving: about

cal 267 pro 18g total fat 20g sat. fat 8g
carb 4g fibre 0 chol 403mg sodium 500mg

% RDI:

calcium 8 iron 11 vit A 25 vit C 5
folate 25
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