Crepes with smoked salmon and poached egg
Pancake day always creeps up on me, and I think a lot of people forget about it until they go to the supermarket and see Nutella being sold next to frying pans.
Pancake day for me is about crepes. A better batter (!), more delicate and crispier.
It’s a simple, easy recipe that can be whisked last minute. And whether you want the sugar rush of Nutella or jam, tomorrow I am having mine for breakfast with smoked salmon, cream cheese and spinach. A poached egg tops it off nicely.
Crepes with smoked salmon and poached egg
Yields 10 crepes
150g of plain flour
3 eggs
330ml milk
1 tsp salt
Butter to grease pan
Filling:
Smoked salmon (around 300g for 10 crepes)
Cream cheese
Spinach
Eggs
Vinegar
1. In a large bowl whisk flour and eggs together with a third of the milk until smooth. Add the remaining flour and salt and continue to whisk until all the flour is incorporated, and you have a smooth paste. The consistency should be that of single cream.
2. Place a 23cm frying pan over a medium heat, add enough butter to thinly coat the pan (a heatproof bush is a helpful tool here). Swirl a ladle of batter around the pan.
3. Cook for a minute before flipping carefully. Cook for a further 30 seconds, then tip the cooked crepe onto a plate. Repeat the method for the remaining batter.
4. For the poached egg, you will need a pan of low simmering water with a drop of vinegar. Crack you egg whole into a bowl or onto a saucer and slide into the centre of the pan. Cook for 2-3 minutes for a medium egg or until de white is set. Lift the egg out with a slotted spoon and place it on a plate where you can trim off any foamy bits.
5. Spread cream cheese onto a crepe, top it with smoked salmo and fold the crepe in half. Top it with the poached egg and serve with a handful of spinach.
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