- Cook Time
- Prep Time
- 8 ServingsServings
- 2 cups potato starch
- 1 teaspoon kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup olive oil, divided
- 1 (11.5-ounce) container Temp Tee Whipped Cream Cheese
- 24 slices smoked salmon, about 2 1/2 pounds
- 1 medium red onion, thinly sliced
- 1/2 cup capers, drained
- 1/4 cup chopped fresh chives
In a large bowl, whisk potato starch with salt. Whisk in eggs. Slowly add 2 cups water in a continuous stream, whisking continually until you have a thin batter. Chill in refrigerator for 15 minutes.
To make crêpes: Lay out paper towels on a work surface. Heat 1 tablespoon oil in a 6-inch sauté pan over medium heat. Do not use too much oil, just enough to make sure the pan is coated. Pour ¼ cup batter in the center of the pan and, tilting the pan, swirl the batter to the edges. As soon as the bottom is cooked, about 45 seconds, transfer crêpe to paper towels by sliding it out with a spatula or inverting the pan. You can stack the crêpes if you separate them with waxed paper, otherwise they will stick together. Repeat until all batter is used.
To assemble the crêpes: Spread a layer of cream cheese on one side of each of the crêpes. Lay one slice smoked salmon on the cream cheese. Sprinkle with onions. Roll up and place on a platter, seam-side down. Repeat until all crêpes and filling ingredients are used. Sprinkle with capers and chopped chives.
Contributed by: Quick & Kosher JAMIE GELLER