Fluffy Crêpes Suisses with Wild Mushroom Duxelles and Smoked Salmon

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups all
• purpose flour
• 2 large eggs
• 2 cups whole milk
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 8 oz wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 6 oz smoked salmon, cut into thin strips
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Gruyère cheese
• 1/4 teaspoon ground white pepper
• 1 tablespoon lemon juice

Instructions

1. In a large mixing bowl, whisk together the flour, eggs, milk, salt, and melted butter until smooth. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a separate pan, sauté the wild mushrooms and garlic in 2 tablespoons of butter over medium heat until tender. Season with white pepper and lemon juice. Set aside.
5. Serve immediately with a side of fresh fruit or a light green salad.

Chef’s Insight

The key to perfect crêpes is a well-rested batter. Letting it sit for at least 30 minutes allows the gluten in the flour to relax, resulting in a smoother texture.

Notes

Be sure to use a non-stick skillet or crêpe pan for even cooking and easy flipping.