RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Crepes Filled with Smoked Salmon - dairy
Here's another item from the Yom Kippur Break the Fast article. Lita CREPES FILLED WITH SMOKED SALMON 3 eggs 1 1/2 cups milk 1 1/4 cups flour 1 Tblsp. sugar 1/2 tsp. salt Butter 1 Tbsp. Brandy 20 slices smoked salmon 1 cup sour cream Caviar,green onions, dill or parsley In a large mixing bowl, blend eggs and milk. Add flour, sugar, salt and blend thoroughly. Blend in 1 tbsp. melted butter and Brandy, cover and let stand 1 hour. Heat 1 or 2 Tbsp. butter in a frying pan, pour in 1/4 cup of batter, rotating pan in a circular motion. Pour excess butter back into bowl. Lightly brown crepes one minute. Place crepe on a platter with wax paper in between, cover with plastic wrap and refrigerate until ready to use. To serve, place a slice of smoked salmon in the centre of each crepe, fold sides over, garnish with a dollop of sour cream and sprinkle with caviar, green onions, dill or parsley. Makes 20 servings.
