Northwest Smoked Salmon Crêpes
"A holiday in our house is not complete without these crepes," says Nancy Hess, who smokes local salmon herself for the filling. Notes: Hot-smoked salmon is firmer and flakier than cold-smoked salmon (lox). You can make the crêpes themselves up to 3 days ahead; cover and chill. Let warm to room temperature before separating. You can fill the crêpes (through step 3) up to 1 day ahead; cover and chill. Prep and Cook Time: about 2 1/4 hours.