Dill Crepes with Smoked Salmon

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

Dill Crepes with Smoked Salmon


Ingredients:
For Dill Crepes:
  • 0.7oz (20gr) fresh dill
  • 2 large eggs, at room temperature
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 cups (480ml) whole milk
  • 1 ½ cup (190gr) all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon vegetable oil 

For Filling:
  • ¼ cup (60gr) sour cream
  • ¼ cup (60gr) mayo
  • ½ teaspoon ground black pepper
  • 3.5oz (100gr) smoked salmon*

Directions:
  1. Roughly chop the fresh dill, reserving a few stems for decorating.
  2. In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt on medium speed, about 2 minutes. Stir in milk. Then add flour and baking powder and mix well until smooth, about a minute. A few lumps are ok. Stir in chopped dill and vegetable oil. Cover the batter with plastic wrap and let it rest for 10-15 minutes.
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