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Lucas' Salmon Crêpes

  • Breakfast
  • Snacks
  • Fresh Milk
  • Baking
  • Great Kiwi Bake Off
  • Lunch
  • Cheese & Culinary
  • Butter
Brooke's Lemon Drizzle Cake
Lucas' Salmon Crêpes

Crêpes
Filling
Crêpes
  1. Put eggs, 250ml water, milk, melted butter, 1 tsp of salt, flour, 2 tsp paprika and lemon zest into a food processor.
  2. Pulse until just combined then scrape down the sides and add the chives.
  3. Pulse a few more times and let batter chill in the fridge.
  4. Heat butter in a large frying pan and pour 1⁄3 Cup of batter into the centre of the pan and tip the pan around to let the batter spread to cover the pan.
  5. Flip when the edges start to brown.
  6. Taste first crêpe and if necessary, add extra hot sauce, lemon or seasoning to the batter.
  7. Fry the rest of the crêpes.
Filling
  1. Combine cream cheese, sour cream, lemon juice, capers, hot sauce, chives, and dill in a bowl.
  2. Whisk until smooth.
  3. Season to taste with salt and pepper.
To Assemble
  1. Spread cream cheese mix onto half of each crepe and add salmon in a thin layer.
  2. Fold into quarters.
  3. To serve, layer on plate and garnish with extra dill and thin slices of lemon..