CREPES WITH HERBS AND SMOKED SALMON

THE BATTER

COOKING THE CREPE

HEAVENLY!!!!

CREPES WITH HERBS AND SMOKED SALMON

Try this wonderful recipe! Perfect for any occasion, even Sunday breakfast! Drink a white wine from the Loire Valley such as Muscadet (Sevre et Maine). Enjoy!

Preparation: 45 min. (2 hours in advance)

For the batter:

1 ¾ cup of flour

4 large eggs

1 cup of milk

¾ cup light beer

2 tbsp olive oil

2 tbsp chives, minced

2 tbsp dill, minced

Butter (for cooking the crepes)

For garnish:

¾ cup heavy cream

1 lemon

Salt and pepper

8 oz Scottish smoked salmon

Make the batter using a standing mixer. Put the flour in the bowl. Add the eggs and combine. Add the milk, little by little to obtain a smooth consistency. Add the beer, olive oil and herbs. Season the batter with salt and pepper. Mix 5 minutes. The batter must be smooth. Cover with wrap and let stand 2 hours at room temperature.

Whip the heavy cream. Add the zest of the lemon and 1 tbsp of lemon juice. Season the cream with salt and pepper. Cover and refrigerate.

Cook the crepes, using a crepe pan or a frying pan. Melt 1 tsp of butter on medium-high heat. Cook 2 minutes on each side. Garnish with smoked salmon and whipped cream with lemon.

Bon Appétit!

CREPES MADE WITH BLACK WHEAT FLOUR

EATING A GALETTE DE SARRASIN

CREPES MADE WITH BLACK WHEAT FLOUR

GALETTES DE SARRASIN

In France, if you go to a Creperie, you will always see “galettes de sarrasin” on the menu, served for lunch or dinner (crepes made with black wheat flour that doesn’t contain any gluten). Crepe desserts are usually made with regular flour.

You will make about 15 crepes with this recipe.

Preparation: 15 minutes

3 large eggs

2 ¾ cups of water

8 ¾ oz of black wheat flour (farine de ble noir)

3 tbsp of vegetable oil

Pinch of salt

1 tsp of unsalted butter for cooking each crepe

In the bowl of a standing mixer, beat 3 eggs for 2 minutes.

Add the oil to the water.

Pour, alternately, water, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes).

Transfer to a bowl; cover with foil. Refrigerate and let stand at least 3 hours.

Grease a 10 inch frying pan or better a crepe pan. Over medium high heat, melt 1 tsp of unsalted butter and pour evenly the batter with a ladle. Move around the pan to spread the batter and cook for about 2 minutes, until golden brown. Flip the crepe and cook 2 more minutes.

Enjoy with smoked ham, spinach, mushrooms, potatoes, eggs, cheese, smoked salmon and French cider of course!

Bon Appétit!

French Recipes and Cuisine