Poached Eggs And Smoked Salmon In Dill Crepes With Beurre Recipe

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   BLANC

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   Dill Crepes: 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 c. water 2 tbsp.

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   chopped dill Corn oil 1 egg 1 egg yolk 1/2 c. lowfat milk 1/2 teaspoon grated lemon rind

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   Combine the flour with the salt and pepper.

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   Beat together the egg, egg yolk, lowfat milk, water, lemon rind and dill.

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   Make a well in the dry ingredients and pour in the wet ingredients.

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   Whisk to combine well.

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   Batter will have consistency of heavy cream.

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   Brush a crepe pan (7 inches across the bottom) lightly with corn oil.

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    Heat till quite warm but not smoking.

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    Pour in about 3 Tbsp.

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    of batter and quickly swirl to coat the bottom proportionately.

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    Cook till surface bubbles and bottom is lightly browned and can be easily lifted from the pan.

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    Turn the crepe with a spatula and brown the other side.

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    Continue with the rest of the batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.