Champagne Crepes with Smoked Salmon

search

Champagne Crepes with Smoked Salmon

Ingredients

  • 5 eggs
  • 1 tbsp sugar
  • 325 milliliters champagne
  • 30 grams butter, melted
  • 150 grams flour
  • salt
  • 30 grams butter
  • 300 milliliters sour cream or creme fraiche
  • 1 tbsp horseradish
  • 20 thin slices of smoked salmon

Instructions

Blend eggs, sugar, champagne, melted butter, flour and a pinch of salt in blender. Strain and leave to rest for an hour. In a shallow frying pan, melt a little butter, add enough mixture for one pancake, heat gently until golden, turn and cook other side. Add a little more butter, swirl, and repeat process until batter is finished, layering crepes with waxed paper. You need 11 thin crepes about 8" in diameter. Whip sour creme with horseradish. Spread an icing of cream on a crepe and top with two slices of salmon. Then another crepe, and continue until you've finished the stack. Cover in plastic wrap and chill. To serve, cut straight through layers as if slicing a cake. Serves 6.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window