Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots

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Appears in Cook's Illustrated March/April 2020

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

SERVES4

TIME1¼ hours

Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots

WHY THIS RECIPE WORKS

Our pairing of earthy rye crepes with a smoked salmon filling takes inspiration from blini toppings. Mixing crème fraîche with lemon, chives, and chopped capers made for a briny, bright topping to pair with rich smoked salmon. Quick-pickled...

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