ALASKAN SOURDOUGH SALMON CREPES
Alaskan Sourdough Salmon Crepes
- Cooking Time: 20
- Servings: 6-8
- Preparation Time: 20
- 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.
6Cover 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.
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) 10 minutes, or until bubbly. Do not over bake.