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Crêpes with Smoked Trout and Caviar

  • SERVINGS: 6 first-course servings or 4 light main-course servings
  1. 2/3 cup all-purpose flour
  2. Kosher salt
  3. 1/8 teaspoon sugar
  4. 1 cup milk
  5. 2 large eggs
  6. 3/4 cup crème fraîche
  7. 3 tablespoons drained prepared horseradish
  8. 2 tablespoons chopped dill, plus 12 dill sprigs for garnish
  9. Freshly ground pepper
  10. 2 tablespoons unsalted butter
  11. 1 small red onion, thinly sliced
  12. 1 small Golden Delicious apple, halved and thinly sliced
  13. 1 smoked trout fillet (7 ounces), skinned, flesh flaked into 1/2-inch pieces
  14. 2 tablespoons American caviar
  1. In a medium bowl, mix the flour with 1/4 teaspoon of salt and the sugar. Whisk in the milk and eggs until the batter is smooth. Let the batter rest for 15 minutes.
  2. In a small bowl, mix the crème fraîche with the horseradish and chopped dill and season with salt and pepper.
  3. Strain the crêpe batter through a fine sieve set over a small bowl. Heat a 6-inch crêpe pan or nonstick skillet. Add 1/2 teaspoon of the butter. When the butter stops foaming, add 2 tablespoons of batter, tilting the pan to evenly coat the bottom. Cook over moderately high heat until the edge of the crêpe is lightly browned, about 1 minute. Using a spatula, flip the crêpe and cook until lightly colored on the second side, about 30 seconds. Transfer the crêpe to a plate. Repeat with the remaining butter and batter, adjusting the heat as necessary so that the crêpes do not burn. Stack the crêpes as they're done; you should have 12.
  4. Spread each crêpe with 1 tablespoon of the horseradish crème fraîche and top with 3 red onion slices, 2 or 3 apple slices and 1 heaping tablespoon of trout. Roll up the crêpes and transfer to plates or a platter. Garnish each crêpe with 1/2 teaspoon of caviar and a dill sprig and serve.
Make Ahead The crêpes can be frozen for up to 3 weeks. Let them cool completely, then layer with sheets of wax paper between them. Wrap tightly in plastic, then in foil. Return to room temperature before filling, about 2 hours. The horseradish crème fraîche can be made up to 2 days ahead.


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