Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots
By Annie PetitoPublished on January 27, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
Filling
⅓ cup distilled white vinegar 2 tablespoons sugar 2 shallots, sliced thin¾ cup crème fraîche 3 tablespoons capers, rinsed and chopped3 tablespoons finely chopped chives 1 ½ teaspoons grated lemon zest plus 1½ tablespoons juice¼ teaspoon table salt ¼ teaspoon pepper 8 ounces (227 grams) smoked salmonCrepes
½ teaspoon vegetable oil 1 cup (5½ ounces/156 grams) rye flour ½ teaspoon table salt 2 ½ cups milk 3 large eggs 4 tablespoons unsalted butter, melted and cooledBefore You Begin
Our favorite smoked salmon is Spence & Co. Traditional Scottish Style Smoked Salmon. The crepes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Stacking the crepes on a wire rack allows excess steam to escape so that they won't stick together. This recipe yields 11 crepes, but only eight are needed; extra crepes can be wrapped tightly in plastic wrap and refrigerated for up to three days or stacked between sheets of parchment paper and frozen for up to one month. Allow frozen crepes to thaw completely in the refrigerator before using.
Instructions
- Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid.
- Combine crème fraîche, capers, chives, lemon zest and juice, salt, and pepper in medium bowl.
- Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
- While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
- Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from side of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
- Transfer stack of crepes to large plate and invert second plate over crepes. Microwave until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Spread 2 tablespoons crème fraîche mixture across bottom half of each of 8 crepes, followed by 1 ounce smoked salmon and one-eighth of shallots. (Reserve remaining crepes for another use.) Fold crepes in half and then into quarters. Transfer to plate and serve.
for the filling
for the crepes
Time
1¼ hoursYield
Serves 4Ingredients
Filling
Crepes
Test Kitchen Techniques
Ingredients
Filling
Crepes
Test Kitchen Techniques
Ingredients
Filling
Crepes
Test Kitchen Techniques
Why This Recipe Works
Our pairing of earthy rye crepes with a smoked salmon filling takes inspiration from blini toppings. Mixing crème fraîche with lemon, chives, and chopped capers made for a briny, bright topping to pair with rich smoked salmon. Quick-pickled shallots provided tang and crunch.
Before You Begin
Our favorite smoked salmon is Spence & Co. Traditional Scottish Style Smoked Salmon. The crepes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Stacking the crepes on a wire rack allows excess steam to escape so that they won't stick together. This recipe yields 11 crepes, but only eight are needed; extra crepes can be wrapped tightly in plastic wrap and refrigerated for up to three days or stacked between sheets of parchment paper and frozen for up to one month. Allow frozen crepes to thaw completely in the refrigerator before using.
Instructions
- Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid.
- Combine crème fraîche, capers, chives, lemon zest and juice, salt, and pepper in medium bowl.
- Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
- While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
- Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from side of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
- Transfer stack of crepes to large plate and invert second plate over crepes. Microwave until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Spread 2 tablespoons crème fraîche mixture across bottom half of each of 8 crepes, followed by 1 ounce smoked salmon and one-eighth of shallots. (Reserve remaining crepes for another use.) Fold crepes in half and then into quarters. Transfer to plate and serve.
for the filling
for the crepes
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