Crepes with smoked salmon and salmon roe

For Mardi Gras, Petrossian presents its crepes with smoked salmon, salmon roe, fresh cream, lemon and aromatic herbs recipe.

Preparation time: 15 minutes • Cooking time: 20 minutes • Resting time: 2 hours

Serves 4

• 4 slices of smoked salmon
• 125g salmon roe
• 40cl of crème fraîche
• ½ bunch of dill and/or chives
• 1 lemon
• Salt and pepper

To make the crepes (a dozen)  

• 50cl whole milk
• 200g flour
• 4 eggs
• 20g melted butter
• 3 pinches of salt

Method

To make the crepes

1. Whisk the eggs with the salt.
2. Add the flour and whisk again.
3. Gradually add the milk while whisking.
4. Finally add the melted butter and mix until it becomes smooth.
5. Leave the dough to rest for 2 hours at room temperature.
6. Heat a frying pan over high heat.
7. Spread the pastry finely in the pan.
8. When the edges of the crepe come loose, turn it over.
9. If you wish to prepare the crepes in advance, fill a pan with water, cover with a plate, heat over medium heat and place your crepes as you go along to keep them hot.

Dressing

1. Grate a zest of lemon, chop some fresh herbs and mix them together with the crème fraîche. Season with salt and pepper.
2. Add a slice of smoked salmon, a spoonful of salmon roe and a spoonful of the cream, lemon and herbs mixture on your hot crepe.
3. Serve immediately.

Sweet version

Start your recipe by whisking the eggs with 60g of sugar, 30g of rum and a vanilla pod, then follow the same method as above. Add some honey or jam.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira