Spinach Crepes with Smoked Salmon Recipe

How to make Spinach Crepes with Smoked Salmon

Method

Make crepe batter first by placing the flour, eggs, milk and spinach into a blender. Season with a little salt and pepper and blitz until smooth. Set aside to rest for 20 minutes.
When you’re ready to cook the crepes, mix the sour cream and lemon juice together and season well then set aside.
Place a crepe pan or frying pan over a medium heat and lightly spray with olive oil spray. Pour a little batter into the pan to create a roughly 20cm crepe. Move around the pan if needed. Cook for 1½-2 minutes on each side or until cooked through. Cover with foil, set aside and repeat. You should get 8 pancakes.
Mix the cucumber, apple and half of the dill together and toss with a little of the sour cream dressing.
Top the pancakes with smoked salmon. Add the cucumber and apple slices and a drizzle of dressing on top. Top with more dill and serve with a lemon wedge.

Tip: For super thin slices, try cutting the cucumber and apple with a mandoline slicer.
Optional: You can swap the smoked salmon slices with flaked, hot-smoked salmon.

Serves:
4

Prep Time:
15 minutes
plus 20 minutes resting

Cook Time:
30 minutes

Ingredients

150g White Mill plain flour
2 Lodge Farms free range eggs
200ml Farmdale milk
60g The Fresh Salad Co baby spinach leaves
60g Farmdale sour cream
1 tbsp lemon juice
The Olive Tree olive oil spray
200g The Fishmonger smoked salmon slices
Handful dill fronds
1 Lebanese cucumber, cut into ribbons, to garnish
1 pink lady apple, cored and thinly sliced, to serve
1 lemon, cut into quarters, to serve

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