Smoked Salmon Crepes (Blini) with Dill Aioli

You can top these gluten-free crepes aka. blinis with whatever takes your fancy. I layered these ones with my quick homemade dill aioli and smoked salmon but the possibilities are endless. Try them with guacamole, dips, pesto, creamed eggs or tuna

Course Breakfast

Cuisine Russian

Keyword gluten-free blinis, grain-free crepes, savory crepes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 791kcal

Author Monica Stevens Le

Ingredients

For the crepes:

2 large pastured eggs
3/4 cup canned coconut milk full-fat
1/2 cup water
1 cup almond flour or gluten-free flour
3 tablespoons ghee melted, 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 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

Instructions

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.

Notes

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.
Note that the nutrition facts do not include the salmon.
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.

Nutrition