I cannot even count the amount of times I have been asked to make a crepe recipe. Between my mother and my sister, they must have asked me at least 20 times over the last few months. After the twentieth time, I was finally convinced to give it a go and these Smoked Salmon Crepes are the result of my efforts. My parents were both born in the Ukraine, and growing up, each of my grandmothers would often make them blini for breakfast. Blini is a type of thin pancake, which can often be compared to a crepe. Typically in Russia, they would eat their blini with farmer’s cheese, fresh fruit and whipped cream. Often times, they could also be served as a savory dish for brunch or lunch with caviar.
I knew I had to incorporate some sort of creamy element to the dish, so I went for an herbed aioli spread. I love making aioli now that I have figured out how quick and easy it is. All you need is some elbow grease and some great-tasting avocado or olive oil. The fresh dill is really what brought this spread over the top and tied the whole dish together. I usually cure my own salmon at home, but I didn’t have time for that this weekend so I bought a packet of it instead from my local market.You can also top this crepe stack off with a fried egg. I ran out of duck eggs, or that is exactly what I would have done.
Do not skimp out on the capers or the fresh squeezed lemon juice. Oh, and if you love onions, definitely top the stack off with a few sprinkles of red onion as well. I am drooling just thinking about eating these again. Of course, my sister and I polished off the entire recipe for brunch that morning. I wish I would have doubled the recipe and made more. Oh well, lesson learned. And that is a major hint coming at you… if you are hungry, DOUBLE this recipe.
Smoked Salmon Crepes (Blini) with Dill Aioli
- For the crepes:
- 2 large pastured eggs
- 3/4 cup canned coconut milk full-fat
- 1/2 cup water
- 1 cup gluten-free flour or almond flour
- 3 tablespoons melted ghee or grass-fed butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- grass-fed butter or ghee for coating the pan
- smoked salmon for layering
- For the dill aioli:
- 3/4 cup avocado oil
- 2 egg yolks at room temperature
- 1 teaspoon lemon juice
- 2 tablespoons Dijon mustard at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon dried parsley
- 2 tablespoons fresh dill coarsely chopped
- 1/4 teaspoon sea salt
|Cook Time||10 minutes|
|Prep Time||10 minutes|
This should make enough mini crepes for 4 people. You could also make these in a crepe pan so they are larger. I just used a cookie cutter, while pouring in the crepe batter to make them small.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 1 hour. This allows the bubbles to subside, so the crepes will be less likely to break apart while you are cooking them.
- Heat a small non-stick pan or a crepe pan. Add ghee or butter to coat the pan if it isn't very "non-stick".
- Pour enough batter into the center of the pan and swirl to spread evenly, coating the entire bottom. Cook for 30 seconds - 1 minute and flip. Cook for another 30 seconds and move each one onto a flat surface to cool.
- Continue until all batter is gone. After they have cooled you can stack them and store in re-sealable plastic bags in the refrigerator for several days or in the freezer for up to a month. *If you are using frozen crepes, thaw them on a rack before gently peeling each of them apart.
- Whisk the egg yolks, salt, mustard, lemon juice and white vinegar until the mixture has thickened. This will take at least 1 minute.
- Adding about 1/4 cup of oil at a time, continue whisking the mixture vigorously (VERY slowly pour the oil in. You can't go too slow on this step!)
- Then, add in your second 1/4 cup and your third. The mixture should emulsify more and more, at each step.
- After the mixture has completely thickened up, stir in the dried parsley and fresh dill.
- Layer the crepes with smoked salmon, dill aioli and top off with some freshly squeezed lemon juice and capers.