• Wednesday, December 11, 2019

Crêpes with Smoked Trout, Dill, and Crème Fraîche
April 24, 2013

2 large eggs
3/4 cup whole milk
1/4 teaspoon salt
2 tablespoons dill
1 cup all-purpose flour
3 tablespoons unsalted butter, melted
8 oz boneless, skinless smoked trout fillets
1/2 cup crème fraîche
zest of 1 lemon



These rolled crêpes are a perfect bite of smoke, richness, and herbs. They’re ideal for a light lunch with a brightly dressed salad and glass of Grüner Vetliner.

Yield: 15 servings

Add the eggs, milk, salt, dill, and flour to the bowl of a food processor fitted with a metal blade. Pulse for 30 seconds. Cover bowl with saran wrap, and refrigerate for at least 1 hour.

Examine trout, and remove any remaining pin bones. Cut into thin slices. Wrap and refrigerate. Add crème fraîche and lemon zest to a small bowl. Mix well, wrap, and refrigerate.

Heat a 6-inch crêpe pan on medium heat. Brush pan with butter, and ladle several tablespoons of batter into pan. Swirl pan so batter is evenly distributed. Cook until crêpe is light brown, about 30 seconds per side. Place cooked crêpe on a plate, and repeat process with remaining batter.

To assemble: Place 1 or 2 slices of trout along edge of crêpe. Brush crème fraîche on top of trout, and roll crêpe into half-inch cylinder. Serve immediately.

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