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Breton-style crepes with hot smoked salmon
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These nutty-textured savoury crêpes are a French classic and are also ideal for pancake day.
For the crêpes:
50g plain flour
75g Doves Farm Organic Speciality Malthouse Flour
1 large egg, beaten
25g Yeo Valley Organic Butter, melted and cooled
Waitrose Cooks' Ingredients A Spray of Olive Oil For Cooking
200ml tub Waitrose Half Fat Crème Fraîche
2 x 160g Waitrose Hot Smoked Salmon Fillet, flaked (available ready-flaked or as a fillet)
15g pack fresh dill, roughly chopped
1 lemon cut into wedges, to serve
The crêpes can be made using all plain flour instead of 2 different varieties. They work equally well with sweet toppings such as lemon juice and sugar, or chocolate sauce.
Typical values per serving:
This recipe was first published in February 2006.