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1
Split leek in half lengthwise.
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2
Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart.
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3
Fill a large bowl with ice water.
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4
Bring a large pot of water to a boil over high heat.
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5
Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool.
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6
Remove leeks to a tray lined with a paper towel to dry.
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7
When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve.
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8
In a medium mixing bowl combine the flour, salt and pepper.
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9
In another small bowl whisk together the eggs and milk until well combined.
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10
Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork.
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11
In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives.
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12
Let batter rest while you make the filling.
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13
In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined.
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14
Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat.
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15
Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet.
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16
Remove from the heat and tilt slightly to coat the entire pan evenly with batter.
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17
Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds.
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18
Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds.
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19
Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter.
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20
Should make 8 crepes.
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21
When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes.
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22
Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips.
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23
Serve 1 or 2 per person.
