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Hot Smoke Salmon Crepes

crepes
Ingredients:
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  • 200g Prime Smoke hot smoked salmon

  • 1 tsp malt or white wine vinegar

  • 1 1/2 tsps Dijon or grainy mustard

  • 100 g natural yoghurt, low fat

  • 30 g butter, melted

  • Pinch of salt

  • 120 ml water

  • 120 ml milk

  • 2 eggs

  • 125g flour

  • Bunch of Asparagus

  • Cracked black pepper, to taste

Serves 4

Crepes
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In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

 

Hollandaise Dressing

 

Place yoghurt, mustard, vinegar and pepper in a small bowl and whisk until smooth and well combined. Serve Crepes with a generous portion of Prime Smoke hot smoked salmon pieces. Add freshly steamed asparagus and drizzle with hollandaise dressing.

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