Smoked-Salmon Crêpe Torte
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Wheat Flour (whole-)1 cup
All-Purpose Flour1 tsp
Salt2 tbsps
Whole Milk2
Eggs2 tbsps
Unsalted Butter (melted)2 tsps
Capers (drained and rinsed)1 tsp
Lemon Juice (fresh)Directions:
1
You should have 11 crêpes (see Note)
2
To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl
3
Whisk the milk, eggs, and melted butter together in a small bowl
4
Pour half of the milk mixture into the flour mixture and whisk until smooth
5
Add the remaining milk mixture and continue whisking until the batter is completely smooth
6
Strain the batter through a fine-mesh strainer
7
Let the batter rest for half an hour before cooking
8
Line a tray with parchment paper
9
Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat
10
Spray the pan lightly with cooking oil or brush with melted butter
11
Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer
12
Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly
13
Flip the crêpe over using a spatula
14
Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool
15
Continue cooking crepes until all the batter is used
16
To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds
17
Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon
18
Process for another 15 seconds, then scrape the bowl with a rubber spatula again
19
Blend for another 10 seconds or until the mixture looks fairly smooth
20
Divide the filling into 10 portions, each about 2 heaping tablespoons
21
Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon
22
Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges
23
Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top
24
Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving
25
Cut the torte into small wedges with a sharp knife
26
Clean the knife between cuts to make a neat sliced appearance
27
Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week
28
To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl
29
Whisk the milk, eggs, and melted butter together in a small bowl
30
Pour half of the milk mixture into the flour mixture and whisk until smooth
31
Add the remaining milk mixture and continue whisking until the batter is completely smooth
32
Strain the batter through a fine-mesh strainer
33
Let the batter rest for half an hour before cooking
34
Line a tray with parchment paper
35
Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat
36
Spray the pan lightly with cooking oil or brush with melted butter
37
Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer
38
Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly
39
Flip the crêpe over using a spatula
40
Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool
41
Continue cooking crepes until all the batter is used
42
You should have 11 crêpes (see Note)
43
To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds
44
Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon
45
Process for another 15 seconds, then scrape the bowl with a rubber spatula again
46
Blend for another 10 seconds or until the mixture looks fairly smooth
47
Divide the filling into 10 portions, each about 2 heaping tablespoons
48
Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon
49
Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges
50
Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top
51
Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving
52
Cut the torte into small wedges with a sharp knife
53
Clean the knife between cuts to make a neat sliced appearance
54
Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week