Best Breakfast Crepes With Savory Eggs Smoked Salmon And Caviar Recipes

SMOKED SALMON CREPE CAKE

Steps:

• For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
• Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
• For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
• To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
• To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

SAVORY CREPE ROLLUPS

Steps:

• Lay crepe flat on a clean work surface. In a bowl, stir together cream cheese, lemon zest, and juice; season with salt and pepper. Spread evenly to edges of crepe. Cut crepe in half.
• Blanch asparagus in generously salted boiling water until crisp tender, 2 to 3 minutes. Transfer to an ice water bath until cold; drain and pat dry. Top each crepe half with 2 slices prosciutto and 2 blanched asparagus spears, laying them parallel to long, cut side of crepe, leaving a 1/2-inch border at cut edges.
• Starting at rounded ends, tightly roll each half to enclose filling, gently pressing long, cut end to adhere. To serve, trim ends and cut crosswise into approximate 1-inch pieces of "sushi."
• For salmon variation, sprinkle chopped scallions over cream cheese, replace prosciutto with smoked salmon, and omit asparagus.

SMOKED-SALMON CRêPE TORTE

Steps:

• To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
• Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
• To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
• Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
• Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE

Steps:

• Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
• Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
• Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
• For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.