SMOKED SALMON BRUNCH CREPES

Place the butter in an 8-10” non-stick skillet over medium high heat.  Let the butter melt (but not brown) while you make the batter.

Combine the egg, flour, salt, sugar, and about ⅓ of the milk in a medium size bowl.  Whisk vigorously until the batter is smooth.  Add the remaining milk and whisk again until you have a smooth thin batter.

The butter should be melted in the skillet by this time.  Pour the butter into the batter whisking until a cohesive smoother batter is formed.  Leave any residual butter in the pan.

Using a ¼ cup measure, tilt the pan off the heat slightly and pour the batter into the bottom side of the pan.  Quickly swirl the pan so that the batter completely coats the bottom of the pan in a thin layer.  If you have holes, just pour a little batter in to fill them.

Cook for 1-2 minutes until the edges start to lightly brown and the crepe pulls away from the side of the pan.  Lift the edge with a spatula and flip the crepe to the other side (I like to use my hands, but you can also use the spatula to flip).  The crepe should have a light brown lacey look on the cooked side.  Cook the other side for an additional 1-2 minutes and remove to a plate.

Repeat with the remaining batter.  This recipe will make about 4, 8-10” crepes.

Combine all of the sauce ingredients in a small bowl and whisk to combine.  Set aside.

Spread 2-3 tablespoons of the Boursin cheese over ½ of each crepe and top with a slice of the salmon. Sprinkle the eggs, capers, onion, and dill on top of the salmon.  Squeeze some lemon juice over the top.  Fold the plain side of the crepe over the top of the filling and then fold that side in half, creating a ‘wedge’ shape.  Top with a dollop of the sauce and garnish with more of the filling ingredients and a lemon slice.