The Butt and Ben’s Arbroath Crepe

Scotland’s great legacy to food is cold smoking of fish and, when it comes to haddock, ingenuity knows no bounds. There are at least sixty-nine recorded variants on the theme including some which are sun-dried a patient version with Scots weather! Everyone knows the Arbroath smokie and it is such an old product that it is nice to think that Robert I’s stirring declaration of independence at Arbroath in 1320 might have been composed over a supper of them. What most people don’t know, however, is that the Arbroath smokie originated along the coast to Authmithie and only moved when the trade became too large. If you go to Authmithie you must go to that excellent little restaurant the Butt and Ben, this delicious crepe recipe is theirs.

Ingredients

For the Crepe

  • 115g/4oz flour
  • pinch of baking powder
  • 150ml/¼ pint full-cream milk
  • 1 egg
  • pinch of salt

For the Filling

  • 1 pair of smokies
  • 55g/2oz butter
  • 300ml/½ pint double cream

Method

Mix together the batter ingredients and leave to stand for 1 hour at least. Strip the flesh from the smokies and flake the meat. Heat in a pan the butter and cream to just below boiling point, throw in the flaked smokies and heat through.

Make 4 crepes with the batter and divide the smokie mixture equally between them, fold over and pour over the remaining sauce. Serve on hot plates.

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