Savory

Smoked Salmon Caviar Crepe Cake

Smoked Salmon + Caviar + Crepes = Amazing Appetizer

Smoked Salmon Crepe Cake II

Simple. Easy. Gluten-Free

Ingredients:

For Brown Rice Crepes:

  • 3/4 cups brown rice flour
  • 2 eggs (lightly beaten)
  • 3/4 cup + 1 tablespoon chilled whole milk
  • 3 tablespoons heavy cream
  • 4 tablespoons confectioner’s sugar
  • Pinch of salt.
  • 3 tablespoons unsalted butter softened (for cooking)

For Filling:

  • 1 cup creme fraiche
  • 3 tablespoons chopped chives
  • Salt and freshly ground pepper for seasoning
  • 1 pound thinly sliced smoked salmon
  • 100 grams Tobiko caviar (can be substituted with any caviar)

Smoked Salmon Crepe Cake

Directions:

For Crepes:

  • In blender or food processor, blend together the eggs, milk, heavy cream, salt, and sugar (all ingredients for crepe except for butter).
    • You want to use a blender or food processor to get the air blended into the batter.
  • Turn on stove to medium-high heat to heat either a crepe pan or a non-stick 8 or 9 inch pan (I use a non-stick pan and in a smaller pan the crepe will be slightly thicker, but still comes out fine).
  • Make sure you have a wire rack set up to place each finished crepe on (once the crepe is cool, it can be transferred to a silpat or cookie sheet lined with parchment paper).
  • Once pan is hot, turn to low heat and lightly brush surface with butter (I use heatproof rubber spatula, so the non-stick pan does not get scratched and take approximately 1/4 teaspoon of butter and brush it around on the surface of the pan – this step is repeated for each crepe).
    • Most websites use medium-high heat for the crepe, but I found that I can control the browning on the crepe better on low heat – it takes longer but it comes out perfectly.
  • Use 1/4 cup to scoop onto the pan the batter and swirl the batter around on the pan.
  • Let the batter sit and use the spatula to gently scrape the sides once it starts to cook through.
  • Once the first side is cooked, flip the crepe over to the other side.
  • After both sides are cooked, set the crepe on the wire rack.
  • Repeat the steps for the rest of the batter.

For Filling: 

  • Mix together creme fraiche and chives.
  • Season the mixture with salt and pepper.
  • Use a 3 1/2 inch circle cutter to cut out circles in the crepes.
  • Repeat the same step for smoked salmon.
  • Place the first crepe on the serving plate.
  • Spread crepe with creme fraiche mixture so there is a thin layer on the crepe (I prefer to use a bent spatula to create an even spread).
  • Add a layer of the smoked salmon over the creme fraiche and then layer another crepe on top.
  • Repeat steps and end with crepe on top layer.
  • When ready to serve – spread a thin layer on caviar on top and sprinkle chives in the center for garnish.
  • To keep in refrigerator overnight, wrap tightly with plastic wrap.
  • Serve and Enjoy!

Smoked Salmon Crepe Cake III

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