Tea Smoked Salmon & Avocado Crepe
By Raybird
Servings: 3. Non Vegetarian 
Whether a birthday, anniversary, or just a surprise breakfast in bed, here's the recipe you need. Melt in the mouth Scottish Tea-Smoked Salmon, a golden-brown crepe that's whipped up in a flash, creamy avocado, tart capers, and a gooey fried egg for good measure. The only thing missing is a bubbly glass of champagne!
Ingredients
| 1 pkt (200g) | |
| Ishka Farms Organic Capers, drained | 3 tsp |
| Avocado, ripe | 1 pc |
| Egg | 2 + 3 each |
| Milk | 1 1/8 cup (268g) |
| AP Flour/Maida | 2/3 cup (86g) |
| Salt | 1/4 tsp |
| Sugar | 1/8 tsp |
| Black Pepper | To Taste |
| Butter | 4 tbsp |
Method
- For the crepe batter, in a large bowl mix 2 eggs, the milk and sugar. In another bowl mix the flour and salt.
- Add the flour mixture to the egg mixture and gently mix with a spatula until there are no large chunks. You can briefly whisk it to remove lumps, but do not over-mix it or the crepe will be rubbery. Cover and rest the batter at room temperature for at least 30 mins and upto an hour.
- To cook, use a nonstick or crepe pan. Heat the pan on medium heat and add a tablespoon of butter to coat the pan. Using a ladle, add some batter to the center of the pan while twirling it around to coat the entire pan in a thin layer. The layer of batter should be as thin as possible.
- Once the crepe has set and golden brown on the bottom and edges, about 3-4 mins, flip it and cook the other side for a minute before it is done.
- While the crepes are cooking, slice the avocados and fry the eggs with runny yolks. We crack the egg into a warm oiled pan and fry it at a low temperature for a tender white and a runny yolk.
- Place the egg on the crepe, followed by a slice or two of Tea-Smoked Salmon, and the sliced avocados. Season with salt and pepper, and garnish with capers and chopped herbs before digging in!
