Smoked Salmon and Herb Crêpe Cake Recipe

Preparation Time: 40m
Cook Time: 20m
Total Time: 60m
Servings: 8

2024年12月17日 4.8

Indulge in festive flavours with this show-stopping savoury crêpe cake. Delicate crêpes are layered with a creamy herbed filling and luxurious smoked salmon, creating a stunning centrepiece for your Christmas brunch or a sophisticated entrée.

Ingredients:

1 cup plain flour
2 large eggs
1 1/4 cups milk
2 tbsp melted butter, plus extra for greasing
Pinch of salt
250 g cream cheese, softened
1/2 cup crème fraîche or sour cream
1 tbsp chopped fresh dill, plus extra for garnish
1 tbsp chopped fresh parsley
Zest and juice of 1 lemon
Salt and cracked black pepper, to taste
300 g smoked salmon slices
1/4 cup pomegranate seeds, for garnish

Instructions:

1 Prepare the crêpes
In a large bowl, whisk the flour, eggs, milk, melted butter, and a pinch of salt until smooth. Heat a lightly greased crêpe pan over medium heat and pour a thin layer of batter into the pan, swirling to coat evenly. Cook for 1-2 minutes until set, then flip and cook for another 30 seconds. Repeat until all batter is used, stacking crêpes between sheets of baking paper.
2 Make the creamy filling
In a mixing bowl, combine the cream cheese, crème fraîche, chopped dill, parsley, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste, and stir until smooth.
3 Assemble the crêpe cake
On a serving platter, place one crêpe as the base. Spread a thin layer of the creamy herb mixture, then top with a layer of smoked salmon slices. Repeat the process, layering crêpes, cream, and salmon, finishing with a crêpe on top. Spread a little extra cream mixture over the top and garnish with smoked salmon roses, fresh dill, and a sprinkle of pomegranate seeds for a festive touch. Chill for 30 minutes before slicing and serving.