A batch of chive crepes, thin slices of smoked salmon and a whipped spread of cream cheese and sour cream a good dinner for one two or many. If you plan ahead the crepes can be made ahead of time and frozen just be sure to place a piece of parchment between each crepe.
Smoked Salmon Schmear
2-3 ounces of softened cream cheese
2-3 ounces sour cream or more to make as thin and spreadable as you like
several capers 2-3 teaspoons, drained
2 slices red onion 1/8 inch thick finely minced
*optional chopped chives
pinches of black pepper omit if you are using peppered salmon
Thoroughly blend the sour cream and cream cheese, blend in the rest of the ingredients and serve at room temperature…schmear crepes serve with chunks or sliced smoked salmon.
Here is a link to one of the recipes crepe recipes that I use along with one from Alton Brown and if you have never made crepes before look for a how to video
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
*I added sniped chives, but no salt for savory crepes since I was serving with briny capers
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan, but I have a wonderful Calphalon stainless 8 inch pan that does a great job and I do brush butter between each crepe. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board or sheet pan. Lay them out flat so they can cool. Continue until all batter is gone. When they have cooled you can stack them and store in zip plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.