- Cooking Time: 15
- Servings: 6-8
- Preparation Time: 30
- 3/4 cup proofed sourdough starter, at room temperature
- 1 cup warm water (about 100 deg.)
- 1 cup all-purpose flour
- 1/4 cup rye flour
- 2 eggs, at room temperature
- 3 tablespoons salad oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup butter
- 1/4 cup flour
- 1 dash pepper
- 1 tablespoon fresh dill
- 2 cups creme fraiche
- 2 egg yolks
- 12 ounces salmon, cooked, boned & flaked
- 1/2 cup green onion, thinly sliced (including tops)
- 1 teaspoon garlic, minced
- 3/4 cup baby peas, frozen
- 1 tablespoon lemon juice
- 1/3 cup grated parmesan cheese, adjust to taste
- grated parmesan cheese
- green onion, sliced
- fresh dill
- Stir together starter, water, and flours in a large bowl until smoothly blended.
- Cover and let stand in a warm draft-free area until bubbly (6-8 hours).
- Beat together eggs and oil, stir into batter.
- Combine salt and baking soda, and sugar; sprinkle over batter and stir well to blend.
- Cover lightly and let stand at room temperature for 15 minutes.
- (Note: Batter will be slightly thicker than French crepes.).
- Heat a small non-stick pan over medium heat.
- When pan is hot, add 1/4 teaspoons butter and swirl to coat surface.
- At once, pour in approximately 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface.
- Cook until surface appears dry and edge is lightly browned.
- With a spatula, turn and brown other side.
- Turn crepe out of pan onto a plate.
- Repeat, stacking crepes, until all batter is used.
- As crepes are baked, stack on a plate with wax paper between; keep warm.
- Salmon Filling:.
- Melt 1/4 butter in a medium-size saucepan; add garlic and onions and saute over medium heat for 1-2 minutes.
- Blend in 1/4 cup of flour to onion mixture.
- Cook, stirring constantly, until bubbly.
- Stir in remaining 1/2 teaspoon salt, pepper, dill, and Crème fraiche.
- Continue cooking until sauce thickens, about 1 minute.
- Beat egg yolks slightly in a small bowl.
- To temper the eggs, slowly stir in a cup of the hot sauce; once mixed, stir egg mixture into sauce in pan.
- Stir 1/3 cup Parmesan cheese.
- Cook 1 minute longer; remove from heat; adjust seasoning as necessary.
- Blend approximately 3/4 cup of the sauce with salmon, onions and peas in a medium-size bowl. There should be just enough sauce to bind the salmon, onions and peas.
- Stir lemon juice into remaining sauce.
- Add about 2 heaping tablespoons of the salmon mixture to the center of each crepe; roll up, jelly-roll fashion; place in a single layer in a buttered broiler- proof dish, (13 x 9 x 2 inches).
- Pour remaining sauce over crepes; and garnish with Parmesan cheese, fresh dill and green onions.
- Bake in hot oven (400 degrees) 15 minutes, or until bubbly. Do not over bake.
NotesSourdough crepes are thicker and hardier than French crepes and go great with the salmon and dill filling. The rye flour gives the batter an added 'sour' punch. Perfect recipe for those that are new to cooking with sourdough. Please read the entire instructions before beginning. Time indicated does not include fermentation time for the crepes. Inspiraton for the sourdough crepe portion of the recipe comes from Sunset Magazine.
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