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Dan Goldberg Photo by: Dan Goldberg

Smoked Salmon Crêpes

Sunset OCTOBER 2005

  • Yield:

Preparation

Spread about 1/4 cup thinly sliced smoked salmon (about 1 1/2 oz.), 2 tablespoons crème fraîche or cream cheese, and 1 teaspoon drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

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Smoked Salmon Crêpes recipe

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