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HERBED CREPES WITH SMOKED SALMON
For 2 crępes:
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons vegetable oil plus additional for cooking crępes
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
Blend milk, flour, egg, and 2 teaspoons 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 a 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 (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crępe.) Return skillet to heat and cook until crępe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crępe with a heatproof plastic spatula, then flip crępe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crępe to a plate. Make another crępe in same manner, brushing skillet again with oil.
Gala´s Note: The first crępe in a batch is not always perfect, so this recipe makes enough for two. The heat level may need to be adjusted. If the first crępe comes out well, chill the extra crepe (layer between sheets of wax paper and wrapped in plastic wrap, or freeze (wrapped tightly in plastic wrap) for another use.
Filling for one crepe:
1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh lemon zest
Rounded 1/4 teaspoon coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)
Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth. Put 1 crępe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crępe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crępe, then cut roll crosswise into 4 pieces and serve immediately. Makes 2 appetizer servings.
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