The smoked salmon is
rolled into light and thin crêpes, then broiled and served with creme
The crêpes can be made a day ahead, stacked, covered in film
wrap, and refrigerated.
for the crêpe batter:
1/2 cup all purpose flour
1/4 teaspoon salt
3/4 cup milk
3 tablespoons melted butter
1/2 pound smoked salmon, sliced thin
cup creme fraiche
to taste salt and ground white pepper
melted butter, for the serving dish
In a medium bowl, combine the flour, salt, eggs and
milk. Whisk the ingredients until smooth. Then whisk in the cool butter. Let
the batter rest 30 minutes at room temperature.
Make the crêpes. Use
a 5-inch crêpe pan with a non-stick coating to make the crêpes.
Heat the pan over medium heat. Pour in 2 tablespoons of batter, tilting the pan
to coat the bottom.
Cook the crêpe until golden brown (check the
color by lifting the edges of the crêpe with a metal spatula). Then flip
the crêpe with the spatula and cook the other side.
Transfer to a
plate and cover with a sheet of parchment paper or foil. Repeat the same
procedure until all crêpe batter is used.
Stack the crêpes as
they are made.
Cut the salmon into 2-inch-long strips, about 1/4 inch wide.
Preheat the broiler. Brush a baking serving dish with the tablespoon of
Lay the crêpes on a flat surface. Divide the strips of
salmon between the crêpes, forming a line down the center of each.
Roll the crêpes into cylinders and arrange side by by side seam side
down in the dish.
Season the crème fraiche with salt and pepper to
taste and spoon over the crêpes.
Broil until the top is golden brown,
about 5 minutes. Serve immediately.