SMOKED SALMON BRUNCH CREPES

Name: SMOKED SALMON BRUNCH CREPES
Ingredients: 1 ½ tablespoons butter; 1 egg; ⅓ cup flour; ½ teaspoon salt; 2 teaspoons sugar; ½ cup milk; ¾ cup sour cream or Greek yogurt; 3 teaspoons fresh dill fronds, chopped; 3 tablespoons lemon juice; 1 teaspoon prepared horseradish; ¼ teaspoon salt; 1, 5.2-ounce package Boursin Garlic and Herb Cheese, softened to room temperature; 5-ounces smoked salmon, thinly sliced; 2 hard boiled eggs, chopped (plus more for garnish); 2 tablespoons capers (plus more for garnish); ⅓ cup red onion, finely chopped (plus more for garnish); 2 tablespoons fresh dill fronds, chopped (plus more for garnish); 1 lemon, cut into quarters

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Instructions: Place the butter in an 8-10” non-stick skillet over medium high heat. Let the butter melt (but not brown) while you make the batter. Combine

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.

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Ingredients

1 ½ tablespoons butter
1 egg
⅓ cup flour
½ teaspoon salt
2 teaspoons sugar
½ cup milk
¾ cup sour cream or Greek yogurt
3 teaspoons fresh dill fronds, chopped
3 tablespoons lemon juice
1 teaspoon prepared horseradish
¼ teaspoon salt
1, 5.2-ounce package Boursin Garlic and Herb Cheese, softened to room temperature
5-ounces smoked salmon, thinly sliced
2 hard boiled eggs, chopped (plus more for garnish)
2 tablespoons capers (plus more for garnish)
⅓ cup red onion, finely chopped (plus more for garnish)
2 tablespoons fresh dill fronds, chopped (plus more for garnish)
1 lemon, cut into quarters