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Smoked Salmon and Caviar Crepe "Cake" (D)
Source: Decor magazine
Serves: 6-8

1-1/2 tbsp. unsalted butter
1 cup all-purpose flour
3/4 cup cornstarch
Pinch sugar
1/4 tsp. salt
6 eggs
3-1/2 cups milk

1 cup sour cream
2 tbsp. dill, chopped
Finely grated zest and juice of 1 lime
Pepper, freshly ground
1-1/4 pounds smoked salmon, thinly sliced
1 3-1/2 (100g) tin caviar

Make Crepes:
Put 3-1/2 tbsp. butter in a small saucepan and cook over medium heat, swirling the pan until butter melts an turns a deep golden brown. Remove pan from the and spoon off the clear browned butter; discard sediment. Let butter cool.

Whisk together flour, cornstarch, sugar, salt, and eggs in a large bowl just until combined. Whisk in the browned butter, followed by eggs and milk. For convenience cover batter with plastic wrap and refrigerate for at least 1 hour or, preferably, overnight.

Set a large plate or small baking sheet close to the stove and line it with plastic wrap. Heat a 6 to 8 nonstick skillet or sauté pan over medium-high heat. In separate pan or in microwave, melt 1 tbsp. butter.

Gently stir the crepe batter just to bring it together again.

Swirl a few drops of the melted butter over bottom of the hot pan. Lift the pan off heat and pour in about 2 tbsp. of batter, tilting the pan and swirling batter so it covers the bottom of the pan in a very thin, even layer. Return pan to heat and cook the crepe until it starts to bubble on top. Run a blunt knife or spatula around the edge of the crepe, then lift and flip it over. Cook second side for about 20 seconds.

Transfer the finished crepe to the lined plate and repeat the process, dotting the pan with melted butter and gently stirring batter between crepes until you've used all the batter (you should have about 10 crepes). Cool crepes.

Stir together the sour cream, dill, lime zest and lime juice, season with salt and pepper.

Place one crepe on the plate you will be serving the cake on. Spread crepe with some of the sour cream mixture. Add a layer of smoked salmon over sour cream and top with another crepe. Repeat the layering until all of the crepes, sour cream and smoked salmon have been used. Finish with a crepe on top. At this point, the cake can be frozen, wrapped tightly in plastic wrap for up to 2 weeks. Defrost in refrigerator before adding caviar. Spread a thin layer of caviar on top.

Refrigerate at least 1 hour before serving. For a more professional appearance, freeze finished cake briefly, then use a 6" ring to trim off the sides. Use an electric knife to cut into 6 to 8 wedges.

Poster's Notes:
Making crepes is like making blintzes only turned over and cooked on both sides.

This looks complicated but it is making the crepes and stacking them. Haven't tried it yet but since it freezes, I will soon.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A