Ingredients

 

Crepe Batter

  • 2 whole eggs
  • 1 1/2 cups milk
  • 1 1/4 cup flour
  • 1 tbsp poppy seeds
  • 1 tbsp sesame seeds
  • 1 tbsp dried garlic minced
  • 1 tbsp dried onion minced
  • 1 tsp black pepper
  • 1 tsp salt

Gribiche Sauce

  • 4 yolks hard boiled eggs
  • 1 yolk egg
  • 1/2 tbsp dijon mustard (whole grain is good too)
  • 1/2 cup vegetable oil (grape seed or olive oil)
  • 3 tbsp pickle juice
  • 2 tbsp parsley chopped
  • 2 tbsp dill chopped
  • 2 tbsp chives chopped
  • 1 splash water (if needed)
  • salt and pepper to taste

Filling for the crepe

  • 1 lb smoked salmon
  • 4 oz cream cheese spreadable
  • 1 lemon zested
  • 1/4 cup capers

Garnishes

  • 2 oz caviar
  • 1/8 cup dill

Nutritional information

Calories: 479kcalCarbohydrates: 29gProtein: 21gFat: 32gSaturated Fat: 21gCholesterol: 49mgSodium: 1399mgPotassium: 346mgFiber: 2gSugar: 5gVitamin A: 589IUVitamin C: 13mgCalcium: 147mgIron: 3mg
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 6 people

How to make crepes

  • In a bowl add milk and eggs.  Whisk well.  Then add the flour, salt, and spices.  Mix well.  The batter should be slightly thick but not nearly as thick as a pancake batter.  In a small saute pan (9") add a little butter or spray on medium high heat. 
    Add one 2-3oz ladle of batter in the center of the pan and then twirl the pan in a clockwise motion to distribute the batter evenly throughout the pan.  Let it cook for 30 seconds until golden brown and then flip it over.  Cook for 5-10 seconds and then place on a sheet pan lined with parchment paper.  Continue the process until all the crepes are cooked. 

How to make gribiche

  • Place hard boiled yolks, yolk, mustard, and pickle juice in a blender. Puree until smooth, while running add in a smooth, slow, steady stream of oil until the sauce emulsifies. Season with salt and pepper. Then fold in the herbs and adjust seasoning with more pickle juice or salt if need be. Set aside for later.

To finish

  • Take a crepe and spread a thin layer of cream cheese on half of the crepe. Add a little lemon zest and caper to the cream cheese. Then add 2-3 oz. of smoked salmon on top of the cream cheese. Then roll the crepe up into a tight roll.
    Cut the ends off in an angle (bias) and cut appetizer size pieces so that they all look about the same length. Continue the process with the remaining crepes.
    When your ready to serve add some gribiche on top of each slice of crepe and to the plate if desired. Top with caviar and dill. Serve and enjoy!
    Everything bagel crepe recipe with smoked salmon

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