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.
What you need:
- 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
- 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:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
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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