Recipe#2171

Title: Crepes 07

From: ambush@ozemail.com.au (Richard Sherratt) 
 Newsgroups: rec.food.cooking 
 Subject: Champagne Crepes with Smoked Salmon 
 Date: Tue, 24 Dec 1996 21:48:01 GMT 
 Message-ID: <32c04b24.6304675@news.ozemail.com.au> 

5 eggs
 1 tbsp sugar
 325 ml champagne
 30 g butter, melted
 150 g flour
 salt
 30 g butter
 300 ml sour cream or creme fraiche
 1 tbsp horseradish
 20 thin slices of smoked salmon
 Blend eggs, sugar, champagne, melted butter, flour and a pinch of
 salt in blender. Strain and leave to rest for an hour.
 In a shallow frying pan, melt a little butter, add enough mixture
 for one pancake, heat gently until golden, turn and cook other
 side. Add a little more butter, swirl, and repeat process until
 batter is finished, layering crepes with waxed paper. You need 11
 thin crepes about 8" in diameter.
 Whip sour creme with horseradish. Spread an icing of cream on a
 crepe and top with two slices of salmon. Then another crepe, and
 continue until you've finished the stack. Cover in plastic wrap
 and chill.
 To serve, cut straight through layers as if slicing a cake. Serves
 6.