Herby crêpes with ricotta, feta and hot-smoked trout – Food & Home Magazine
Our herby crêpes with ricotta, feta and hot-smoked trout recipe is ideal for breakfast or lunch, and is pretty much perfect for any occasion.
Ingredients
- <h3>CRÊPES</h3>
- 120g cake flour
- pinch salt
- ½ tsp baking powder
- 2 large eggs
- 50ml olive oil
- 250ml (1 cup) full-cream milk
- 2 tbsp each chopped fresh dill, flat-leaf parsley and
- chives + extra, to serve
- vegetable oil, to fry
- FILLING</h3>
- 1 tbsp chopped fresh dill + extra, to garnish
- 1 x 250g tub smooth ricotta zest of 1 small lemon
- 100g feta, crumbled
- 1 tbsp chopped capers
- 300g hot-smoked trout, roughly flaked (find at woolworths.co.za)
- caperberries, to serve
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