All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, this recipe makes enough batter for 3 crêpes, even though you'll only need 1 for this horsd'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening.
INGREDIENTS
For crêpes
1/3 cup whole milk
3 tbsp all-purpose flour
1 large egg
2 tsp vegetable oil plus additional for cooking crêpes
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill
For filling
1 oz cream cheese (1 tbsp plus 2 tsp), softened
1 tsp fresh lemon juice
¼ finely grated lemon juice
Rounded ¼ tsp coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch thick matchsticks (¼ cup)
PREPARATION
- Blend milk, flour, egg, and 2 tsp oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
- Stir batter to redistribute herbs
- Lightly brush 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
- Holding skillet off heat, pour in half of batter (¼ cup), immediately tilting and rotating skillet to coat bottom (if batter sets before skillet is coated, reduce heat slightly for next crêpe).
- Return skillet to heat and cook until crêpe is just set and pale golden around the edges, 10 to 15 seconds.
- Loosen edge of crêpe with a heatproof plastic spatula, and then flip crêpe over carefully with your fingertips.
- Cook until underside is set, about 20 seconds more.
- Transfer crêpe to a plate
- Make another crêpe in same manner, brushing skillet again with oil
Prepare filling and assemble hors d'oeuvre:
- Stir together cream cheese, lemon juice, zest and pepper in a small bowl until smooth.
- Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture.
- Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon.
- Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.
