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Scallion Crepes with Shrimp Smoked SalmonScallion Crepes: 1 Tbs. butter ½ c. flour ¼ tsp. salt 1/8 tsp. white pepper 1 scallion, thinly sliced 2 eggs, lightly beaten ¾ c. milk, more or less Melt butter. In a bowl, combine flour, salt and pepper. In a blender, add eggs, flour mixture and blend until smooth. Add mile and blend until batter is free of lumps and easy to pour. Add scallions to batter and mix with a spoon. Let batter rest for at least two hours. Shrimp-smoked salmon crepe filling: 2 lbs. Bay shrimp ½ lb. smoked salmon ½ c. thinly sliced fennel (can use celery if you prefer) 2 tsp. fresh lemon juice 1 Tbs. lemon peel 2 Tbs. fresh basil 1 Tbs. dill ½ cup light mayonnaise ¼ cup whipped cream cheese Crème fraiche and sprig of dill for garnish Place shrimp, smoked salmon in food processor and chop fine. Remove and put in a bowl. Add fennel and chop fine with basil and dill. Add the fennel to the bowl with the shrimp/salmon mixture. Add lemon juice, lemon peel, mayonnaise and whipped cream cheese. Salt and pepper to taste. Blend thoroughly and let set in refrigerator for at least 2 hours. Put a dollop of the filling into each crepe, fold like a package and add a dollop of crème fraiche and a sprig of dill. Present appetizers on platter. Pairs with Ferrari-Carano Fume Blanc. |
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