Buckwheat Crepes With Salmon And Homemade Crème Fraîche Recipe
Prep Time:
24 hours
Cook Time:
40 minutes
Servings:
8 Crepes
Ingredients
  • 1 cup heavy cream
  • 1 tablespoon buttermilk
  • 1 ⅓ cups whole milk
  • 2 large eggs
  • ⅔ cup buckwheat flour
  • ⅓ cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons melted unsalted butter
  • 1 cup peeled, seeded, and diced English cucumber
  • 2 tablespoons chopped Italian parsley leaves
  • ¼ cup plus 1 tablespoon capers in brine, drained and divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar
  • ⅓ cup extra-virgin olive oil
  • 4 teaspoons solid butter, cut into pieces
  • 12 ounces thinly sliced smoked salmon
  • ½ cup thinly sliced red onion
  • 3 tablespoons finely chopped chives
  • 3 tablespoons dill fronds
  • 1 cup arugula leaves
Directions
  1. Pour the cream into a glass jar and add the buttermilk.
  2. Seal with a lid and shake well. Set aside at room temperature for 24 hours until thickened.
  3. In a large bowl whisk together the milk and eggs until smooth.
  4. Add the flours and ½ teaspoon salt, mixing well.
  5. Pour in the melted butter and whisk until smooth.
  6. Cover the bowl and refrigerate for at least 4 hours or overnight.
  7. In another bowl, combine the cucumber, parsley, 1 tablespoon capers, lemon juice, vinegar, remaining ½ teaspoon salt, and finish with the olive oil. Mix until well combined and set aside.
  8. Heat a crepe pan or other non-stick pan over medium heat and add a teaspoon of butter.
  9. Once the pan is hot, ladle in ⅓ cup crepe batter and tilt the pan to create a large, even circle.
  10. Once the edges start to brown, flip the crepe over and cook on the other side (about 5 minutes total).
  11. Transfer the crepe to a platter and continue to cook the crepes until all of the batter is gone, placing pieces of waxed paper in between. Add pieces of the butter to the pan as needed.
  12. To fill the crepes, start by placing a crepe on a cutting board or other surface.
  13. Spread on a thin layer of the crème fraîche.
  14. Top with some of the salmon down the center of the crepe.
  15. Add a thin layer of red onion and a few capers.
  16. Sprinkle on some of the chives and dill fronds.
  17. Top with arugula leaves.
  18. Starting from the bottom, carefully roll the crepe around its contents.
  19. Place the crepes on a serving platter and serve with the cucumber dressing.