& Lemon Cream Cheese
1 cup milk
1/2 tsp salt
1 cup flour
2 Tbsp melted unsalted butter
4 Tbsp chopped chives
1/2 cup melted unsalted butter to grease pan for making crepes
Place all the ingredients except the chives in a blender and process until smooth. Pour in a bowl and add chives. Cover and let stand at least 30 minutes.
Heat an 8 inch non-stick sauté pan over medium high heat. Lightly coat the pan with melted butter using a pastry brush or folded paper towel. Ladle in about 2 Tbsp of batter, and then quickly tilt the pan so that the batter spreads evenly in the thinnest layer possible. Cook for a few minutes, until the bottom is slightly browned and the edges lift easily from the pan. The crepe should then slide loosely in the pan. Turn the crepe with a spatula or by catching the edge with your fingers and flipping it over. Cook the second side for about 1 minute. It will brown in spot, not as evenly as the first side. Remove from the pan and place on a plate. Continue to make the crepes until all the batter is gone.
1 pound cream cheese, softened
juice of 1 lemon
dash of Tabasco
2 tsp grated lemon zest
2 Tbsp finely chopped red onion or shallot
salt to taste
add other herbs such as dill or parsley if desired
Whip the cream cheese until light and fluffy. Add half of the lemon juice, Tabasco, onion, and lemon zest to the cream cheese and mix well. Add more of the lemon as needed and salt to taste.
16 slice of lox style smoked salmon
Place a cooled crepe on the work table. Spread a thin, even layer of the cream cheese over the whole crepe. Lay 2 pieces of the smoked salmon across the crepe just below the half way point. Starting at the crepe nearest you, begin rolling the crepe up making sure it is nice and tight, but not so tight as to tear the crepe. Continue rolling until the whole crepe is rolled up. Place on a baking sheet or plate. Finish all the crepes, cover and refrigerate for at least 1 hour. When ready to serve, cut each crepe into ¼ inch slices.