Smoked salmon is such a perfect start to the weekend. These pinwheels blend the irresistible perfect combination of dill studded cream cheese and lox. YUM! Wrap all that in a tender crepe and you have a starter that looks elegant and tastes divine.
1/2 cup flour
1/2 teaspoon salt
10 fluid ounces milk
2 tablespoons melted butter
6 ounces cream cheese
3 tablespoons fresh dill, minced (plus extra for garnish)
1/2 teaspoon sea salt
1 lemon, juiced
1/2 teaspoon Tabasco
canola oil for pan frying
1/2 pound smoked salmon
In a large stainless steel bowl, combine flour and salt. In a medium bowl combine eggs and milk and stir them into the dry mixture. Whisk until smooth- and no lumps remain and let rest for 30 minutes.
Meanwhile, in a medium bowl, combine cream cheese, dill, sea salt, lemon, and Tabasco. Mix until smooth.
After 30 minutes, stir in melted butter into crepe batter. Over high heat, in a small frying pan add one teaspoon of canola oil and ladle crepe batter into pan. Swirl to coat the pan’s bottom and pour off excess back into batter. Cook first side about 1-2 minutes until small bubbles form and flip to finish second side (another 1-2 minutes until golden brown). The goal for the crepes is thin and golden brown with crunchy edges that look like a meld between pancakes and lace.
Don’t despair-the first one almost never turns out. You’ll have enough batter to make over 20 and you only need ten good ones. So, repeat and perfect.
Once you have finished your crepes, take one and spread with about 2 tablespoons of cream cheese mix. Spread across crepe evenly and top with one layer of smoked salmon. Top salmon with another layer of cream cheese and roll salmon filled crepe to form a long, even roll.
Repeat until salmon is gone (you will have extra crepes–which are great to make a dessert of nutella and bananas with). Chill salmon crepe rolls until ready to serve and then cut into 1 inch rounds. Plate and top with a sprig of fresh dill for garnish. Serve chilled. Enjoy!