Smoked Trout and Cream Cheese Crêpe Stack
Serve this Smoked Trout and Cream Cheese Crêpe Stack sliced into wedges with a crisp green salad.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
1 C (250 ml) flour
pinch of salt
1 C (250 ml) milk
sunflower oil for frying
1 x tub smooth cream cheese
15 g chives, chopped
400 g smoked trout
Sift the flour and salt into a bowl and keep to one side. Whisk the eggs and milk together until just combined. Pour the milk mixture into the flour and whisk until a smooth batter is formed.
Heat 1 tsp (5 ml) of oil in a non-stick frying pan over moderate heat. Pour in a ladle of batter and swirl the pan, evenly coating the base. Cook for a few seconds on each side or until cooked and light golden brown. Remove from the pan and keep to one side. Repeat until the batter is finished.
Once cooled, spread a thin layer of cream cheese on a crêpe, sprinkle with chopped chives and top with a thin layer of smoked trout. Layer with another crêpe, repeating the process until all the crêpes have been used.
Slice the crêpe stack into wedges and serve as a light meal or snack.