Post by Alison Hein.
The big Game Day fast approaches. Time to think about Super Bowl breakfast or brunch. This year I chose to go with the Seahawks to honor the lovely and bountiful Evergreen State.
Washington is the source for many fine food products, including many varieties of fruit, grain, and seafood. But the local wild salmon ranks among the best in the world. Add a little smoke to the fish, and you’ve got the perfect partner for a traditional savory Breton crêpe. Earthy, buckwheat flour complements the lush, buttery salmon. Creamy crème fraîche adds a luxurious note, and fresh, green dill brings color and balance.
If you are not accustomed to working with buckwheat (which is no relation to wheat and a great gluten-free option), it may take you awhile to get used to the consistency of the batter. Thick and grainy when first mixed, it tends to separate as it sits. Be sure to stir the batter often as you cook up a batch of crêpes. Even if you’re not expecting a big crowd, go ahead and cook the whole batch. Then, lay each crêpe on a piece of parchment paper, stack them up and slip them into a plastic bag, then freeze them for future use.
Whether you’re rooting for New England or Seattle, I hope you start the day with this lovely, bountiful breakfast in bed.
1¼ cups buckwheat flour
¼ teaspoon salt
1/4 cup vegetable oil, plus additional for frying
¾ cup milk
1¼ cups water
4 ounces smoked wild salmon
¼ cup crème fraîche (or sour cream)
1 bunch fresh dill
Add buckwheat flour and salt to a large bowl. Add eggs, vegetable oil, milk and water and whisk until smooth batter forms. Add additional water for a thinner batter, if you like.
Heat a 10-inch-diameter nonstick pan over medium-high heat. Brush pan with oil. Add ¼ cup of batter to pan, tilting to coat bottom. Cook crêpe until golden on bottom, 30 to 45 seconds, adjusting heat as necessary to prevent burning.
Using a spatula or butter knife, flip crêpe and continue to cook until dark gold, about 1 minute longer. Keep warm, while continuing the process with the remainder of batter.
To serve, delicately roll crêpe into a long cylinder. Place about ¼ of an ounce of smoked salmon on the rolled crêpe, then top with a teaspoon of crème fraîche and a sprig of dill. Repeat with remaining crêpes.
Makes 12 – 16 crêpes.