Herb Crêpes with Smoked Salmon and Cucumber

Name: Herb Crêpes with Smoked Salmon and Cucumber
Yield: Serves 8
Ingredients: 8 sprigs of dill, to garnish; Freshly ground black pepper; ½ cucumber, skinned, de-seeded, and diced finely; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; ½ pint/285 ml crème fraîche; ½ lb/225 g smoked salmon, finely diced; Butter, for frying crêpes; Butter, for frying crêpes; ½ pint/285 ml milk and 2 tbsp water; 1 oz/56 g butter, melted; 4 oz/112 g plain flour; ½ pint/285 ml milk and 2 tbsp water; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; Fresh herbs – any or all of parsley, snipped chives, chervil, dill – about a handful of herbs in total; 2 large eggs

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

For the crêpes

2 large eggs
4 oz/112 g plain flour

Fish course
Pescatarian
Summer

Method

To make crêpes, the batter for which can be mixed a day in advance and kept in the fridge, put the eggs into a food processor and whiz, gradually adding the flour, milk and water, and melted butter. Whiz in the herbs and add the salt and pepper. Leave this batter to stand for at least 30 minutes before making it up into crêpes.

To make the crêpes, melt a small amount of butter in a crêp