These sophisticated crêpes require some assembly but have a lovely presentation. Slowly cooking the eggs over low heat just until set ensures that they stay nice and creamy even after baking. Serve with a dollop of crème fraîche or sour cream.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2013
Crêpes: In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp of the butter; whisk into dry ingredients until smooth. Strain into bowl; cover and refrigerate for 1 hour or for up to 24 hours. Stir in chives.
Heat 8-inch (20 cm) crêpe pan over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup of the batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Layer between waxed paper. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Whisk together eggs, milk and pepper. In large skillet, melt butter over medium-low heat; cook egg mixture, stirring, just until softly set but still slightly runny, about 20 minutes. Remove from heat. Stir in cheese.
Place strips of salmon over centre of 1 crêpe; spoon scant 1/4 cup egg mixture over top. Fold in sides of cr?pe and roll up. Place, seam side down, in greased 13- x 9-inch (3 L)
baking dish. Repeat with remaining crêpes. Cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 350°F (180°C) oven until heated through, 15 to 20 minutes.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 438 mg
- Sugars 2 g
- Protein 17 g
- Calories 307.0
- Total fat 20 g
- Potassium 175 mg
- Cholesterol 328 mg
- Total carbohydrate 14 g
- Iron 14.0
- Folate 34.0
- Calcium 6.0
- Vitamin A 21.0