Egg Crêpes with Smoked Salmon and Lemon Crème Fraîche

By The Canadian Living Test Kitchen

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Egg Crêpes with Smoked Salmon and Lemon Crème Fraîche

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	267267 cal
pro	18 g18g pro
total fat	20 g20g total fat
sat. fat	8 g8g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	403 mg403mg chol
sodium	500 mg500mg sodium
% RDI:	-
calcium	88 calcium
iron	1111 iron
vit A	2525 vit A
vit C	55 vit C
folate	2525 folate

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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.

Ingredients

8 eggs 8 8eggeggs
2 tbsp water 2 2tbsp tbspwater
2 tsp chopped fresh dill 2 2tsp tspchopped fresh dill
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tsp vegetable oil 1 1tsp tspvegetable oil
4 oz thinly sliced smoked salmon 4 4oz ozthinly sliced smoked salmon
1/4 red onion , thinly sliced1/4 1/4red onionred onions, thinly sliced
4 fresh dill sprigs 4 4fresh dill sprigfresh dill sprigs
Lemon Crème Fraîche:
1/4 cup sour cream 1/4 1/4cup cupsour cream
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
1/4 tsp grated lemon rind 1/4 1/4tsp tspgrated lemon rind
1-1/2 tsp lemon juice 1-1/2 1-1/2tsp tsplemon juice

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.

Source : Canadian Living Magazine: December 2004