Every year, on February 2nd, it is a tradition in France to eat pancakes in honour of a holiday called “Candlemas”.
Here is a savoury version with smoked salmon and sour cream.
Prep Time: 10 minutes
Rest Time: 2 hours
Cooking Time: approx. 1 minute on each side
Difficulty: easy
Yield: approx. 12 crêpes
Ingredients
For the crêpes
- 2 cups of milk (5 dl)
- 1 1/2 cup of all-purpose flour (200 g)
- 4 eggs
- 4 tablespoons of water
- 1 teaspoon of salt
For the filling
- 12 oz of smoked salmon (300 g)
- 7 oz of sour cream (225 g)
- salt
Instructions
1. Mix all the ingredients of the dough in a blender. It is quicker and won’t leave any lumps!
2. Let the dough rest for about 2 hours at room temperature. This is important so that the gluten develops and the crêpes do not shrink during cooking.
3. Cook each crêpe (1 minute on each side) in a greased skillet over medium heat.
4. Place 1 crêpe on a dish, spread with a little sour cream.
5. Place some smoked salmon on top, add salt.
6. Repeat the operation, ending with a crêpe. Set aside approx. 1 hour, covered and chilled, before serving.