Makes 8-10 crépes

Ingredients:

For crépes:

- 1 cup whole milk

- 1/2 cup all purpose flour

- 1 Tbsp. sugar

- 1 egg

- 1 yolk

- 1 Tbsp. butter, melted

- 2 Tbsp. chives, finely chopped

- olive oil cooking spray for cooking crépes

For filling:

- 1/2 cup créme fraîche

- juice of one lemon

- 1 Tbsp. chives, finely sliced

- 8 1-oz smoked salmon slices

- pickled red onion (see recipe below)

Preparation:

Blend milk, flour, sugar, eggs and butter in a blender until smooth. Add chives and pulse 1 or 2 times to combine.

Lightly spray a 10-inch nonstick skillet with cooking spray. Holding skillet off heat, pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Repeat in the same manner, spraying skillet with olive oil before starting each crépe.

Stir together créme fraîche, chives and lemon juice in a small bowl.

Put 1 crêpe on a work surface and spread 1-2 Tbsp. of the créme fraîche mixture. Arrange 1-2 slices of smoked salmon over bottom half of crêpe, then scatter pickled red onion over salmon. Beginning at the bottom, tightly roll up crêpe, then cut roll crosswise into 4-6 pieces, trimming ends if desired

Pickled Red Onion (use only enough for a thin layer in each crépe)

Ingredients:

- 1 medium red onion

- 1 cup white wine vinegar

- 1/2 cup sugar

Preparation:

Slice red onion into thin strips. Place in a medium sized, sealable container (mason jar). Add sugar and vinegar. Seal and shake vigorously. Allow to sit overnight before using. These will keep for several weeks. 

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Tags: crepes, pickled red onion, recipe, smoked salmon

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