Rolled Crepes Canapé

This recipe is by Margareta, Chef aboard Glen Tarsan

For the crepes:

350ml, 12floz, 1½ cups full-fat milk

½ teaspoon salt

3 spring onions (scallions), finely chopped

1 tablespoon butter + some more for frying

For the smoked salmon filling:

100g, 3½oz, ½ cup, cream cheese

1 tablespoon horseradish sauce

150g, 5½oz, smoked salmon

For the smoked ham filling:

100g, 3½oz, ½ cup, cream cheese

½ tablespoon horseradish sauce

½ tablespoon grainy French mustard

200g, 7oz, smoked ham (I use German-style smoked ham)

Method:

1. Crack the eggs into a bowl and add the flour, salt and 1/3 of the milk. Whisk vigorously – best thing to use is an electric whisk – until you have a lump-free batter. Add the rest of the milk and whisk a bit more. Add the chopped spring onions (scallions) to the batter. Cover and leave to rest in the fridge for 30 minutes.

2. Melt 1 tablespoon butter in a large frying pan and add the melted butter to the pancake batter whilst whisking. You only need to use a small amount of butter, ¼ of a teaspoon, for frying each pancake.

3. The frying pan needs to be quite hot and the butter should be turning brown before adding a small ladle of pancake batter to the pan. Swirl the pan around to cover the entire base of the frying pan. Each pancake should be quite thin but not so thin that they fall apart.

4. Fry for about one minute, until you can see that it’s nicely browned (just lift up a corner), before carefully flipping the pancake over. Fry for another minute. Transfer to a plate. I place a piece of baking parchment between each pancake so that they don’t stick together. Leave the pancakes to cool down.

For the fillings, mix together cream cheese and horseradish sauce for the salmon filling, and the cream cheese, horseradish sauce and mustard for the ham filling.

Spread some of either filling across the lower part of one pancake and add slices of salmon or ham. Spread a little bit of the filling at the very top of the pancake and roll up the crepe tightly.

Cut off untidy ends and alternating between diagonal and straight cuts, cut the rolled up crepe into about 5-6 slices (depending on how large you made your pancakes).