You Need: (Serves 6)
- 12 slices smoked salmon
- 1/2 cup cold water
- 1/2 cup milk
- 2 eggs
- 1.5 cups sour cream
- 3/4 cup flour
- 2 tablespoons melted butter
- 2 tablespoons fresh dill, finely chopped
- butter, for frying crepes
- 2 lemons, cut into thin wedges for garnish
Thoroughly combine the water, milk, eggs, flour, butter and dill in a medium bowl. Cover with cling film and refrigerate for 2 hours.
Heat a little butter in a non-stick pan and pour in some of the crepe mixture. It will be quite runny so tip the pan to ensure a thin, smooth covering. You are aiming to make 12 crepes of 10cm diameter with the mixture.
Turn the crepe over with a spatula and cook the other side. Remove crepe to a large plate and cover with foil to keep warm. Repeat until the mixture is finished.
Spread each crepe with a tablespoon of sour cream, top with a piece of salmon and fold it into quarters.
Serve 2 to each plate and garnish with lemon.