Smoked Salmon Crepes with Pesto and Capers
- 1/2 cup milk
- 1 cup self rising flour
- 1 egg
- 2 tbsp pesto sauce
- Vegetable oil for frying
- Scant 1 cup creme fraiche or heavy cream
- 3 oz smoked salmon
- Salt and freshly ground black pepper
- Capers to garnish
Pour half of the milk into a mixing bowl. Add the flour, egg, pesto sauce and seasonings. Mix to a smooth batter. Add the remainder of the milk and stir until evenly blended. Heat the vegetable oil in a large frying pan. Spoon the crepe mixture into the heated oil in small heaps. Allow about 30 seconds for the crepes to cook, then turn and cook briefly on the other side. Continue cooking the crepes in batches until all the batter is used up. Arrange the crepes on a serving plate and top each one with a spoonful of creme fraiche or heavy cream. Cut the salmon into 1/2" strips and place on top of each crepe. Scatter each crepe with pine nuts and garnish with capers.
COOKS TIP: If not serving immediately, cover the crepes with a dish towel and keep warm in an oven preheated at 275 degrees.