CREP WITH SALMON

 

 

              CREPES WITH  SALMON

 

 

 

 

 

 

A party at home is fun but  can be stress full. There are many things you have to organize before the party. One of the most difficult decisions is what to serve. You have to choose a selection of finger food which must be tasty and easy to serve and can be prepared a day ahead.

 The history of crepe begins with the pancake . Pancake began popping up Europe in the year 15th century. Crepe word is of French origin . Pancakes turn up all over the world like .....dosa in India, blinis in Russia , tortillas in Mexico , kaygana in Turkey ..

The crepe originate in Brittany in northwest of France. They make sweet or savory various.

The crepe was brought to America in the 1930s by French Chef Henri Charpentier.

Today crepes are served all over the world on streets, in restaurants and at homes. In France there is a celebration for crepe on February 2nd.

Making pancake is not difficult, but making a good thin crepe needs more effort. First of all you need heavy-based pan - about 15cm.

INGREDIENTS

For basic crepe :

3/4 cup plain flour

3 eggs, beaten

1 tablespoon oil

1 cup milk

1/2 cup oil for grease to pan

For filling

250g cream cheese (Philly)

2 tablespoon chopped dill

2 clove garlic, crushed

2 tablespoon olive oil

100g smoked salmon

1 Tablespoon capers

PREPATION

Process flour ,  eggs, oil and milk ,  until batter is smooth. You can use liquid blender or food processor to whisk. If there are lumps into the batter, strain it.

Heat the pan over medium heat. Brush pan with oil , pour 3 tablespoon of batter, swirl round to cover the base of pan.

When crepe is lightly browned underneath, turn to brown other side. Repeat with remaining batter. Make 6 crepes.

Mix cream cheese, garlic, dill and olive oil.

Lay down 3 crepes on lining paper by one by , make second row with other 3 crepes. Do not let any space between crepes. Spread with half of cream cheese mixture then top half of smoked salmon (100g). Roll the crepes tightly.  Refrigerate at least an hour or over night. Cut crepe rolls 2cm slice. Place them into serving dish, decorate with dill and capers.

Another severing suggestion is keeping whole. Before spread the cream  cheese mixture separate  2 tablespoon of it  . After roll it cover with the mixture. Decorate with dill and capers.