So here’s one of the crepes that was left before we devoured them.
For the record the recipe was actually for Crepes with a Smoked Trout filling, from this book:
It’s a book that I got for free when I purchased cheesecake making supplies. I have 3 of these books and really only make cheesecakes from them, so it’s good to try one of the savouries. The book itself is from Philadelphia and if you’re interested in their products you may like to have a look at http://philly.com.au/ Otherwise if you already have this book tucked away, Page 58, it’s very tasty!
Obviously because I am cooking from a book I’ll have to leave out a lot of specifics because I don’t want to get sued, (I can hardly afford my humble lifestyle as it is.)
So there’s 2 main steps to this, making the filling and making the crepes. If you’re in a real rush, you can use those crepes in the freezer section of your supermarket.
So here’s how my attempt at making the crepes looked:
I was pretty chuffed with them.
The filling was of course Philly, some sour cream, lime juice and rind, and I couldn’t get fresh chives, so I used Gourmet Garden’s ready to go Chive paste, and I must say, that will end up on my shopping list again. I’ve used their other herbs, but not chives, even just mixed with the Philly, it would be a tasty dip.
Then I just sliced up some smoked salmon and rolled them up.
And they didn’t last very long ^_^