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Challenge: Reinventing Breakfast

Crepes & Lox

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A twist on the famous pairing of bagels and lox, it adds an unexpected element of elegance and decadence.

Crepes & Lox

  • Servings: 1 stuffed crepe
  • Yield: 6 servings
  • Prep Time: 30 min
  • Cooking Time: 15 min

Ingredients

  • 2 T butter
  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • 2 tsp sugar
  • ½ tsp fresh dill
  • 4 Tbs butter
  • ½ cup milk
  • 4 ounces cream cheese
  • ⅛ tsp granulated garlic
  • salt to taste
  • 1 Tbs minced chives
  • 3 Tbs capers
  • ¼ sliced red onion
  • 6 - 8 ounces smoked salmon

Preparation

  1. Mix together the cream cheese, milk, granulated garlic, salt and chives until smooth and place in a serving dish for spreading onto finished crepes.
  2. Arrange capers, onions and smoked salmon on a serving platter along with cream cheese.
  3. For the crepes, combine the 1 Tbs butter (melted), milk, egg, flour salt, sugar and dill in a blender and blend until smooth. Allow to rest for 15 to 20 minutes so the bubbles dissipate. Heat remaining 2 Tbs butter in a nonstick pan over medium high heat. Add a ¼ cup of the batter to the skillet, turning so as to move the batter around. Then allow to cook for 30 seconds and then flip, cooking an additional 10 to 20 seconds. Feel free to fold and stack, placing them in a plastic bag in the fridge for the next day.
  4. When you’re ready to serve, give everyone one to two crepes and allow them to build their own lox with the platter of salmon and other accouterment.

Recipe Tags

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Original recipe at: http://joaniesimon.com/crepes-lox/

Crepes seem complicated, but they're actually not. There are two things to be mindful of when doing crepes. First, the batter is paramount. Be sure it's thin enough to rapidly spread across a hot pan, but thick enough to hold together. If your batter seems too thick, add some water by the Tablespoon full. If it seems to thick, add in a few teaspoons of extra flour. The second trick is to get the proper heat in your pan. Medium high is a general rule, but everyone's stovetops are different. You want it hot enough to brown up your crepe, but don't burn it. Practice a few times and before you know it, you'll be a crepe pro!

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