Norwegian Crêpes

Norwegian Crêpes

Smoked rainbow trout adds a subtle yet strong flavour. Smoked salmon can be substituted and is available at Gimli Fish Market.

 

INGREDIENTS

Crêpes
1 egg (Nature’s Farm)
1/4 cup 2% milk
1/3 cup flour
Pinch salt & sugar

Smoked Trout Filling
2 Tbsp smoked trout
1/4 cup spinach
1 Tbsp capers
1 Tbsp pickled red onion 

Garlic Cream Cheese
1 brick cream cheese (250g)
1 lemon, juiced
1 tsp parsley, chopped
Pinch of salt and pepper
2 garlic cloves, minced

Garnish
1/4 cup Bothwell Swiss cheese, grated
1 Tbsp pickled red onion
1 tsp green onions, chopped

Pickled Red Onion
1 large red onion julienned
1c white vinegar
1tbsp sugar
Pinch salt

METHOD

Crêpes
1. In a blender, combine flour, sugar, salt, milk, eggs. Purée until mixture is smooth and bubbles form on top (approximately 30 seconds).

2. In a 10″ pan over low heat, cover with non-stick spray.

3. Add 2 Tbsp of crêpe batter.

Loosen edge of crêpe with rubber spatula, then use fingertips to quickly flip. Cook for 30 seconds. Set aside.

 

Smoked Trout Filling

1. In a large pan on medium heat, sautée spinach, smoked trout, pickled red onion, and capers, until almost fully cooked. Set aside.

 

Garlic Cream Cheese

1. Blend all garlic cream cheese ingredients together (except parsley) until mixture is white and creamy. Fold in parsley. Set aside.

 

Pickled Red Onion

1. Heat liquid and all ingredients until sugar dissolves. Take off heat and add onions. Set aside.

 

Norwegian Crêpes

1. Spread 1 tsp garlic cream cheese mixture on each crêpe. Add smoked trout filling.

2. Gently roll crêpes and fold ends inward.

3. Sprinkle cheese on top and broil until melted.

4. Garnish with pickled red onions and green onions. Serve with pan fries.

 

Yield 2 servings

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