Crepes with Smoked Salmon and Lemon-Scallion Sauce

I used to make breakfast crepes on the week-ends when the kids were little. We always called them Swedish pancakes. They would be stuffed with strawberries and bananas and drizzled with maple syrup. I would make extra for snacks or breakfast again the next day.

Crepes are prepared by pouring a thin batter into a non-stick pan and swirling around until you have one even layer. Cook about 45 seconds to 1 minute on each side, turning when the edges are a little crispy. After you make a few of them, it will get easier and easier. I always make the crepes in advance, stuff and dress them and then serve them on one platter.

This recipe has been adapted from the "The Food Network".

Ingredients:

Crepe batter:

1 cup milk
1/3 cup cold water
3 eggs
1 cup flour
4 tablespoons butter (melted)
Pinch of salt

Smoked salmon with lemon-scallion sauce:

1 cup Greek yogurt
1 lemon (zested and juiced)
1/2 teaspoon dried dill
2 tablespoons scallions (thinly sliced)
2 tablespoons capers (chopped)
Salt and pepper to taste
4 ounces smoked salmon

To prepare:

Add milk, water and eggs in blender, mix well. Add flour and butter, blend just until combined. Cover and refrigerate 30 minutes.

In the meantime, combine the yogurt, lemon zest and juice, dill, scallions and capers together in a small bowl, add salt and pepper to taste. Cover, set aside.

To make crepes, lightly butter a large non-stick pan. Using a ladle, fill 1/2 full and pour into pan, then pick up and swirl until batter is in one even thin layer. Return pan to heat and cook about 45 seconds to 1 minute on each side until edges are crisp and batter loses its shine.

When ready to serve add sauce with salmon to bottom corner. Fold in half and then in half again. Repeat with remaining crepes and filling. Serve with a dollop of lemon-scallion sauce and a few scallions. I served my crepes on a bed of sauteed spinach.