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Author Notes: I posted a Horseradish Apple Topping earlier this week and have been having fun all week using it in different ways. This was my favorite (so far) and thought I'd share it. The crepe has lemon zest and mustard in it which adds to the savoryness of the crepe with a touch of lightness. The filling has a layer of proscuitto, a layer of arugula tossed in a light apple cider dressing, and smoked trout mixed with julienned tart apples toss in the horseradish - apple topping and a little crumbed blue cheese. This makes for a great spring brunch dish or anytime for lunch! —TheWimpyVegetarian
Makes 4 crepes (crepe batter makes 8 crepes)
- 1 large egg
- 1 cup flour (about 4.5 oz)
- 1/4 teaspoon kosher salt
- 3/4 cup milk
- 1/3 cup warm water
- 1 teaspoon lemon zest
- 2 1/2 tablespoons Dijon mustard (to taste)
- 2 tablespoons melted butter
- Place the egg in a blender and lightly mix. Add the flour and mix in the blender for about 15 seconds. While the blender is running (by removing the center plastic small insert in the lid) and pour in the milk, warm water, lemon zest, mustard, and melted butter. Scrape the sides of the blender as needed. Mix until completely smooth. You can also do this step in a food processor or with a whisk, a bowl and a desire for a little workout for your arms. Replace the plastic insert and put the blender in the refrigerator for 1 hour. (You don't HAVE to let it sit for an hour in the frig before making your crepes, but by giving the batter additional time to absorb the flour, it makes the crepe less likely to tear.)
- Heat up a crepe pan or other non-stick small pan and add just enough butter to barely coat the surface of the pan. Pour about 3 tablespoons of batter (a little less than 1/4 cup) of batter into the pan and and tilt the pan around until the base of the pan is coated with a thin layer of batter.
- Cook for 1 - 2 minutes and flip when golden brown. Continue to cook about 30 seconds until both sides are golden brown. Stack on a plate, interleaved with wax or parchment paper. They can be safely stored in the frig for a couple days, or in the freezer up to 3 months.
- TIPS on knowing when to flip the first time: the edges will start to turn golden brown and may start to lift off the surface of the pan. Lift the crepe up with a bread knife and your fingers to check.
Smoked Trout and Green Apple Filling
- 4 slices proscuitto
- 4 handfuls of arugula
- 1 1/2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- salt and pepper
- 1 package of smoked trout (1 whole trout split in 2)
- 1 Granny Smith apple, cored and julienned with the skin
- 6 tablespoons Horseradish Apple Topping
- 1 tablespoon crumbled blue cheese
- Make the Horseradish Apple Topping I posted earlier this week. Set aside.
- Make the dressing for the salad. Mix the olive oil and vinegar together and add salt and pepper to taste. Toss it with the arugula to lightly dress.
- Crumble the smoked trout, apple and Horseradish Apple Topping together. Add the crumbled blue cheese.
- Assemble the crepes: 1) Lay the crepe out flat, best side facing down; 2) Place 1 slice of proscuitto horizontally across the middle of the crepe; 3) Place a handful of dressed salad all over the crepe; 4) Scoop out 1/4 of the smoked trout filling and lay it in a horizontal row parallel to the proscuitto about 2 inches from the bottom of the crepe; 5) starting with the bottom edge of the crepe, fold it over the trout filling and roll it up. Slice in half and serve immediately.
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