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    Breton-style crepes with hot smoked salmon

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    Breton-style crepes with hot smoked salmon

    These nutty-textured savoury crêpes are a French classic and are also ideal for pancake day.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 4

    Ingredients

    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

    To serve:

    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

    Method

    1. Make the batter by sifting the plain flour into a bowl, with a pinch of salt. Stir in the Malthouse flour then make a well in the centre. Pour in the egg. Add 225ml cold water and, using a balloon whisk, gradually incorporate it into the flour until you have a smooth batter, the consistency of single cream. Beat in the melted butter.
    2. Heat a 20cm heavy-based frying or crêpe pan over a medium heat then spray with a little oil (or dip a piece of kitchen paper into a little oil and carefully wipe over the hot pan). Fill a ladle with batter and pour it into the hot pan, tilting to spread evenly.
    3. Cook the crêpe until lightly browned underneath (about 1 minute), or until it comes away from the pan easily. Using a spatula, flip over and cook for a further 1-2 minutes. Repeat to make 4 crêpes, keeping them warm between layers of baking parchment.
    4. Serve each crêpe with crème fraîche, a handful of salmon flakes, dill, a little freshly ground black pepper and lemon wedges for squeezing.

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    Cook's tips

    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.

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