Smoked Salmon and Chevre Crepes

For the crepes:

1 cup all purpose flour
1 cup milk
2 eggs

For cooking the crepes:

2 tablespoons melted butter

For the filling:

Softened goat cheese (chevre)
Everything bagel seasoning
Sautéed shallots or red onions
Smoked salmon

In a large mixing bowl, combine the ingredients for the crepes and mix well. Gently but firmly tap the bottom of the bowl on the counter to get the extra air bubbles out of the batter before proceeding.

Heat a small non-stick pan over medium-low heat with some melted butter to coat the bottom.

Pick the pan up off the heat and scoop ¼ cup of the batter onto 1 side of the pan. Swirl the batter around to coat the whole bottom and place back on the heat. Cook for about a minute or so until it has firmed up. Flip and cook the other side for about a minute as well until golden.

Once your crepes are made and your ready to fill, start out by spreading a thin layer of goat cheese on the inside. Sprinkle the everything bagel seasoning on to taste, and layer the sautéed shallots and smoked salmon on top down the middle. Wrap each side of the crepe over the salmon to make a little sleeping bag with fillings tucked inside. Serve with a simple salad or sliced fruit.

Yields: 6 crepes
Preparation Time: 15 minutes

Smoked Salmon and Chevre Crepes