INGREDIENTS

INSTRUCTIONS

TRADITIONAL CREPES
FILLING
To Make the Crepe Batter: 1. In a saucepan heat the milk, salt and butter
over low heat. 2. In a medium mixing bowl add the flour. 3. Add the egg and
oil to the flour and whisk together. 4. Pour in the milk mixture and mix
until smooth. 5. Strain the batter through a sieve. Let rest at least one
hour.
To Cook the Crepes: 1. Brush your pan with butter (or oil). Pour in 2 or 3
tablespoons of batter and at the same time lift the pan away from the heat
source. (Takes two hands!)
2. Quickly, tilt the pan in all directions at once so that the batter
completely covers the pan in a thin layer.
3. Set the pan back on the heat and cook over medium-high heat.
4. Cook the crepe until the bottom is lightly browned. Flip the crepe over
and cook the other side for a few seconds until it is lightly browned as
well. Remove from pan.
To Make the Filling: 1. Melt 2 tablespoons of butter in the skillet over
medium heat.
2. Add onion and saute until it's translucent, but not browned.
3. In small bowl, mix together eggs and heavy cream until blended.
4. Add the salmon and season with pepper to taste. Saute about one minute.
5. Add the remaining 1 tablespoon of butter. Add the egg mixture, reduce
the heat to medium-low and cook until the eggs are thick yet still creamy,
stirring constantly, about 8 to 10 minutes.
Notes: Do Ahead Ideas. You have three options, two of which seem viable in
this instance. The first option is to make the crepes the morning you serve
them. Impractical and unromantic. Let's move on and consider the remaining
options. The second option allows you to make the batter the night before
and store it, covered, in the refrigerator (no more than 24 hours). More
practical but not the most suitable solution. Third option: Make the crepes
two or three days before and store them in the refrigerator. Keep cooked
crepes in a neat stack, separated by sheets of wax paper. (Use the wax
paper AFTER they have cooled.) Wrap the stacked crepes in foil. Secure
tightly in a plastic bag. If you require even more advance time, then
secure them tightly in freezer bags and keep them there for up to 3 months.
To use frozen crepes, bring them to room temperature before separating
them.
Notes: Make the crepes one or two days ahead. In the morning, all that is
left to do is prepare the eggs and serve.
Recipe by: http://www.sugarplums.com/ezine/
Posted to recipelu-digest Volume 01 Number 588 by RecipeLu
<recipelu@geocities.com> on Jan 24, 1998

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