For the dill crepes
- 200g plain flour
- 2 large eggs, plus 1 egg yolk
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 500ml semi-skimmed milk
- small pack dill, chopped
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
For the pickled onion
- 1 small red onion, sliced
- 50ml white wine vinegar
- 2 tbsp golden caster sugar
For the chilli & chive cream
- 100g soured cream
- 1 red chilli, deseeded and finely chopped
- 3 tbsp snipped chives
First, make the crêpe batter. Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the eggs, egg yolk and half the milk. Whisk together the wet ingredients, gradually drawing the flour into the mix until you have a thick, smooth batter, then stir in the rest of the milk and most of the dill. Cover and leave in the fridge until you are ready to make the crêpes.
Meanwhile, make the pickled onion. Put the onion in a small heatproof bowl. Heat the vinegar and sugar with 100ml water and a pinch of salt in a saucepan until the sugar and salt have dissolved. Pour over the onion and leave to cool. Drain the onion, then cover and chill.
Mix all the ingredients for the cream in a bowl and season generously. Cover and chill until ready to serve.
Heat oven to 110C/90C fan/gas 1⁄4. Heat a crêpe (or frying) pan over a medium heat and wipe with oiled kitchen paper. Tip half a ladle of batter into the pan and swirl the pan to spread the batter into a thin, even layer. Cook for 30-45 secs until the base is golden and bubbles start to break on the surface. Flip over with a spatula and cook for another 30 secs.
Layer the cooked crêpes between sheets of baking parchment and keep warm in the oven while you cook the rest. To serve, spoon a little chive cream onto a crêpe along with slices of gravadlax, the pickled onion, remaining dill and chilli, if using. Serve with lemon wedges.