Camden New Journal - reciepe for French style crêpes By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
French style crêpes

French style crêpes
Serves 4
Ingredients
For the batter:
125g plain flour;
Pinch salt;
two eggs;
300ml milk;
few sprigs parsley;
Dash Tobasco;
Olive oil for frying;For the filling:
200ml tub crème fraiche;
225g smoked salmon;
Little fresh dill;
one lemon, cut into wedges.

Method
To make the batter, put all the batter ingredients into a blender and whiz on high for one minute and make sure flour is well mixed in.
Leave to stand for 15 minutes. Soak a little kitchen towel in olive oil and then wipe the base of a good non-stick preheated frying pan.
Put one tablespoon of batter into the pan spreading it out by tilting the pan. Cook on high heat, turning until golden on both sides.
Flip out, repeat until all the mixture is used and pile up covering with damp cloth as you go to prevent them drying out.
Put a pancake on a serving plate, pour in a little crème fraiche, top with smoked salmon. Roll up and repeat for as many as you need.
Sprinkle with dill and serve with the lemon. You can freeze any left over pancakes.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433

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