By Jillian Rivers.
This recipe showcases the bracing flavor of Duxbury Saltworks sea salt on a classic brunch dish.
- 1 cup all-purpose flour
- pinch of salt
- 2 large eggs
- 1¼ cup whole milk
- 3 tablespoons melted butter, divided
- 1 bunch green onions or scallions, chopped
- ½ cup crème fraîche
- 2 tablespoons chopped dill
- 2 tablespoons pickled red onions
- 1 tablespoon capers, drained
- 2 slices nova cured salmon
- Duxbury Saltworks sea salt to finish
Stir together flour and a pinch of salt in a medium bowl. In a separate bowl, whisk eggs until light, then beat in milk and one tablespoon of melted butter (reserving the rest for frying the crêpes.) Gradually whisk the liquid ingredients into the flour mixture. Alternatively, you may toss the above ingredients into a blender and pulse until smooth. For the tenderest, thinnest crêpes, cover the batter and allow to rest for 30 minutes to two hours.
When you are ready to cook the crêpes, warm four plates in the oven and have the remaining ingredients prepped and standing by. Heat a cast iron or nonstick skillet on medium heat and brush with a teaspoon of melted butter. Add two to three tablespoons of batter and immediately swirl pan to coat the bottom entirely. Sprinkle immediately with about three tablespoons of scallions. Once the bottom is set and slightly browned, flip crêpe and cook about a minute more. Slide crêpe onto cutting board and repeat process with remaining batter.
To serve, lightly coat each crêpe with crème fraîche and a sprinkling of dill. Fold in quarters. Build each plate with two crêpes, salmon, capers, pickled onions, and a wee dollop of crème fraîche. Finish with Duxbury Saltworks sea salt.
Serves 4
