Salmon Buckwheat Sandwich Crepes

[bleudauvergne]

Salmon Buckwheat Sandwich Crepes

Serves 6 as Main Dishor 12 as Appetizer.

The buckwheat batter in this recipe has to sit overnight, so plan ahead accordingly. It uses buckwheat flour, which is a "flour" that contains no gluten. Lox or plain smoked salmon may be used for this recipe, and salt should be adjusted accordingly.

These sandwich crepes are served cold and can be prepared in advance. They are nice served with alsacean wines. Nice to pack in a ski lunch, or to serve aside a salad at home. Makes a nice marriage with a vegetable soup.

• 500 g buckwheat flour
  
• pinch of salt
  
• 2 eggs
  
• water as needed
  
• butter for the pan
  
• 200 g smoked salmon (or lox)
  
• 1 red onion
  
• 6 chives
  
• 250 g cream cheese or French farm cheese or type St. Moret
  
• salt
  
• pepper
  

1) Mix the buckwheat flour with the salt and incorporate the eggs into a well which you have formed in the flour. Add water while beating continuously until it reaches the consistency of a thick cake batter. Set aside and let rest for 12 hours (in the firdge).

2) Peel and finely mince the red onion. Cut the smoked salmon into little cubes. Mince the chives. Break down the cream cheese in a bowl and carefully fold in the onions, fish and chives. Adjust seasoning (add salt if using only smoked salmon and no salt if using lox).

3) Cook the crepes by thnly spreading the batter on the surface of a hot buttered crepe pan, discarding the first one, because the first one never browns just right. (eat it!) Cook all of the crepes. Let them cool and cut into quarters. These can be wrapped in saran and put into the fridge at this point.

4) Before serving, spread the cheese spread anout 1/4 inch thick onto half of the cooled crepe quarters, and top each with another quarter, like a sandwich. You can also spread more thinly and roll the whole crepes and cut into rondelles to serve as an appetizer.

When serving, sprinkle with a few strands of roughly chopped chives.

Keywords: Main Dish, Brunch, Hors d'oeuvre, French, Fish, Lunch

( RG948 )