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

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*

  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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