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    Herby crêpes with ricotta, feta and hot-smoked trout

    Herby crêpes with ricotta, feta and hot-smoked trout

    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.

    Print Recipe

    Herby crêpes with ricotta, feta and hot-smoked trout

    Serves: 4
    Total Time: 30 mins + 30 mins, to rest

    Ingredients

    • CRÊPES

    • 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
    • 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

    Instructions

    1

    For the crêpes, sift the cake flour, salt and baking powder together into a large bowl. Set aside.

    2

    In a separate bowl, mix the eggs, olive oil, milk and chopped fresh herbs together. Add the wet ingredients to the dry ingredients, Mix until a smooth batter forms. Refrigerate to rest, about 30 minutes.

    3

    While the batter is resting, make the filling. Mix the 1 tbsp chopped fresh dill together with the remaining filling ingredients. Set aside until needed.

    4

    Heat a glug of vegetable oil in a small pan over medium-high heat. Pour 40ml batter into the pan and swirl to coat the base. Cook until bubbles appear on the surface, 1 – 2 minutes, then flip and cook for a further 20 – 30 seconds. Repeat with the remaining batter.

    5

    To serve, spread a generous dollop of the filling mixture over the crêpes, then top with the flaked trout. Fold each crêpe into quarters and garnish with the fresh dill. Dot the caperberries on and around the crêpes.

    ALSO SEE: Potato pancakes with herbed crème fraiche and smoked salmon

    Potato pancakes with herbed crème fraiche and smoked salmon

    RECIPE BY CHRISTINE CAPENDALE

    STYLING AND PHOTOGRAPH BY HEIN VAN TONDER

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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