Crepes with Smoked Trout and Caviar Recipe

Name: Crepes with Smoked Trout and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup all-purpose flour; Kosher salt; 1/8 teaspoon sugar; 1 cup milk; 2 large eggs; 3/4 cup creme fraiche; 3 tablespoons drained prepared horseradish; 2 tablespoons chopped dill, plus 12 dill sprigs for garnish; Freshly ground pepper; 2 tablespoons unsalted butter; 1 small red onion, thinly sliced; 1 small Golden Delicious apple, halved and thinly sliced; 1 smoked trout fillet (7 ounces), skinned, flesh flaked into 1/2-inch pieces; 2 tablespoons American caviar

Servings: persons

2/3 cup all-purpose flour
Kosher salt
1/8 teaspoon sugar
1 cup milk
2 large eggs
3/4 cup creme fraiche
3 tablespoons drained prepared horseradish
2 tablespoons chopped dill, plus 12 dill sprigs for garnish
Freshly ground pepper
2 tablespoons unsalted butter
1 small red onion, thinly sliced
1 small Golden Delicious apple, halved and thinly sliced
1 smoked trout fillet (7 ounces), skinned, flesh flaked into 1/2-inch pieces
2 tablespoons American caviar

1
In a medium bowl, mix the flour with 1/4 teaspoon of salt and the sugar.
2
Whisk in the milk and eggs until the batter is smooth.
3
Let the batter rest for 15 minutes.
4
In a small bowl, mix the creme fraiche with the horseradish and chopped dill and season with salt and pepper.
5
Strain the crepe batter through a fine sieve set over a small bowl.
6
Heat a 6-inch crepe pan or nonstick skillet.
7
Add 1/2 teaspoon of the butter.
8
When the butter stops foaming, add 2 tablespoons of batter, tilting the pan to evenly coat the bottom.
9
Cook over moderately high heat until the edge of the crepe is lightly browned, about 1 minute.
10
Using a spatula, flip the crepe and cook until lightly colored on the second side, about 30 seconds.
11
Transfer the crepe to a plate.
12
Repeat with the remaining butter and batter, adjusting the heat as necessary so that the crepes do not burn.
13
Stack the crepes as they're done; you should have 12.
14
Spread each crepe with 1 tablespoon of the horseradish creme fraiche and top with 3 red onion slices, 2 or 3 apple slices and 1 heaping tablespoon of trout.
15
Roll up the crepes and transfer to plates or a platter.
16
Garnish each crepe with 1/2 teaspoon of caviar and a dill sprig and serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup all-purpose flour, Kosher salt, 1/8 teaspoon sugar, 1 cup milk, and more.

Yes, Crepes with Smoked Trout and Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepes with Smoked Trout and Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions