- 210g (1 1/2 cups) plain flour
- 3 medium eggs
- 375ml milk
- 1/2 tsp salt
- 3 tbs butter, melted
- 2-3 tbs vegetable oil, for frying
- 8-10 slices smoked salmon
- 1/2 lemon, juiced
- 1 bunch dill, finely chopped
- 475g (2 cups) sour cream
- 1 handful capers, in brine, drained
- 1 small bunch chives, snipped
- Lemon wedges, for serving
To make the crêpes, blend together the flour, eggs, milk, salt and melted butter in a food processor until smooth. Pour into a bowl.
Heat a little oil in a non-stick frying pan set over a medium heat until hot.
Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly. Cook for 1-2 minutes or until golden underneath. Flip and repeat on the other side. Remove to a plate and repeat the process using a little more oil for each crêpe.
Brush each slice of smoked salmon with lemon juice and sprinkle with chopped dill.
Spread the crêpes with the sour cream and top with smoked salmon slices. Stack on top of each other on a serving plate.
Top with more smoked salmon and garnish with capers and chives before serving. Serve with lemon wedges.