Isn’t everyone always looking for new hors d’oeuvres recipes? I know I am. Well, I have a great one for you.
This one came about when I was teaching a class on crêpes recently. I forgot about how much I like them and how easy they are to make until I tested recipes for the class. Their versatility is endless. I taught basic crêpes, buckwheat, chickpea and lactose free. My fillings ranged from seafood, to chicken, to a variety of greens, to crêpe suzette filled with orange butter and flambéed for the finale. They ran the gamut from appetizer to entree to side dish to dessert.
The easiest is this appetizer crepe filled with everything you’d put on a bagel. Well, almost everything. I substituted chopped green onions for the red onion slices and omitted the cucumber, because they are too difficult to roll up in a crêpe.
First you make the buckwheat crêpes. Then you spread them with the spice cheese thinned with a little sour cream to make it more spreadable. Sprinkle on the green onions and capers, top with thinly sliced smoked salmon and roll up. The rolls are best refrigerated for at least an hour to allow them to firm up. Slice on a diagonal, put them out on a pretty platter, pour a glass of wine or a cocktail and you’re ready to party.
Buckwheat Crêpes with Smoked Salmon , Herbed Cheese & Capers
Buckwheat Crêpe Batter
2 large eggs
1 1/2 cups whole milk
1/3 cup (40 grams) all-purpose flour
2/3 cup (84 grams) buckwheat flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons melted butter
Filling
1 package (6 oz.) Herb and Spice Cheese
About 4 to 6 tablespoons sour cream or crème fraiche
8 Buckwheat Crêpes, recipe follows
About 1/3 cup chopped green onions
About 1/3 cup capers, drained
8 to 10 ounces sliced smoked salmon
1. To make crepe batter: Mix all ingredients in food processor or by hand with a whisk until smooth. Set aside for at least 15 minutes.
To prepare ahead: Batter may be refrigerated up to 2 days.
2. To make crêpes: Stir batter well. Rub butter over the bottom and sides of an 8-inch skillet. Heat over medium high heat until hot. Lift pan from the heat and pour 1/8 cup batter into the bottom, while tilting the pan to allow the batter to cover it entirely. The first crêpe is usually a dud, so you get to eat it. If the batter is too thick, stir in 2 teaspoons water. Sometimes it will need even more water. The correct consistency will lightly coat the bottom of the pan when you tilt it.
3. Cook about 1 minute or until the underside is golden. Gently insert a small spatula into one edge of the crêpe to see if the bottom is lightly browned, then turn it over and cook for 30 to 45 seconds. Turn out onto a sheet of foil, putting one on top of the other.
To make ahead: Crepes may be refrigerated for up to 2 days. Buckwheat crêpes do not freeze well. Bring them to room temperature before trying to separate.
Makes about 12 to 14 crêpes.
4. To make the filling: In a small bowl, stir cheese with enough sour cream to make spreading consistency.
2. Lay one crêpe out on a flat surface. Spread with 1 1/2 to 2 tablespoons cheese, covering the crêpe completely. Sprinkle with green onions and capers; press in lightly.
3. Cut one slice of salmon into 1-inch strips. Lay about 3 strips on the crêpe, leaving 1-inch of space in between. Roll up tightly and repeat with remaining crêpes. Wrap in plastic wrap and refrigerate for at least 4 hours.
To prepare ahead: Rolls may be refrigerated for up to 2 days.
4. Before serving, cut off lacy ends of crepes and diagonally cut crepes into 1-inch pieces, making 4 to 5 pieces per crepe.
Makes about 32 appetizers.
