Crepes with smoked trout soft cheese & dill

These small filled crepes make a delicious appetiser, snack or a light supper. They can be prepared in advance, chilled and re-heated on the crepe pan just before serving.

• Serves: 4

What you need:

Crepe batter:

• 125 g (1 cup) wholemeal flour
• 1/2 teaspoon salt
• little freshly ground black pepper
• 2 medium eggs
• 2 level teaspoons caraway seeds
• 300 ml (scant 1 1/2 cups ) semi skimmed milk
• 2 tablespoons vegetable oil
• Vegetable oil for frying

Filling:

• 1 shallot chopped finely
• 1 medium courgette, grated coarsely
• 125 g (4 ounces) cooked smoked trout fillet, flaked
• 3 tablespoons soft cream cheese, (such as Philadelphia)
• 2 level tablespoons fresh chopped dill
• little salt
• 2 good pinches cayenne pepper

What you do:

1. To make the crepe batter put the flour, salt, pepper and caraway seeds into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
2. Add the remaining milk with 2 tablespoons vegetable oil. If possible, leave to stand for 1 - 2 hours before using. If the mixture thickens after standing, add 1 - 2 more tablespoons of milk, it should have the consistency of un-whipped cream.
3. To make the filling heat the oil in the saucepan, add the shallot and fry for just a minute or two without colouring. Stir in the grated courgette and fry for 1 minute.
4. Add all the remaining ingredients and over a low heat stir until the cream cheese has melted down to bind everything together. Taste and adjust the seasoning. Cover and keep warm.
5. To cook the crepes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not full heat).
6. When hot add 3 tablespoons (1/2 cup) of batter to the centre of the pan, swirling it so that it spreads to a diameter of approximately 18cm (7 inches). Cook until bubbles are visible beneath the surface. Turn the crepe over and cook the other side until it is pale golden brown.
7. Slide the crepe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
8. To serve: Put a heaped tablespoon of the filling towards one edge of the crepe closest to you, spreading it a little. Fold this edge over the filling followed by the two side edges. Roll forward to form a parcel with the join underneath.
9. For serving, heat 1 tablespoon vegetable oil on the crepe pan. When hot add the filled crepes and fry until they are crisp and evenly browned all over.

Cook's tip:

If they are prepared a few hours in advance of serving, cover and chill in the refrigerator.

Serve hot with a little green salad and a spoonful of lightly flavoured garlic mayonnaise.

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