Prep Time: 1 hours, 00 minutes
Cook Time: 35 minutes
Ingredients:
- 2 cups milk
- 1 cup whole-wheat flour
- Unsalted butter
- A bunch of chives
- A lemon
- An egg
- 1/4 pound finely sliced smoked salmon
- A jar of salmon roe
- Cream (a half pint should be sufficient)
- Salt and white pepper to taste
Preparation:
Crack the egg into a bowl and beat into it the milk and the flour, then season the batter with salt and pepper to taste. Butter a small non-stick pan, set it on the fire, and when it has warmed, pour enough batter into it to obtain a 3-inch diameter crespella. Cook as you would pancakes, flipping the crespelle once they have firmed up, and removing them to a plate when they are done.Spread a little butter over the top of the crespelle, lay a slice of salmon and spread some roe on each, and roll them up, tying them with chive sprigs. Lay the finished crespelle on a platter, garnish them with slices of lemon, warm the cream over the stove, and serve the crespelle with the warmed cream on the side. If you would rather some variation, purchase a tin of caviar as well, and stuff half the crespelle with a paste made with the yolk of a hard- boiled egg, melted butter, and caviar.
This will serve 4 and take about 40 minutes; it will go well with a crisp white wine that doesn't have a tremendous amount of oak -- say a Fabio Coser's Ronco dei Tassi Collio Pinot Grigio, or, if you want a touch of wood, his Collio Bianco. Mario Schiopetto's Pinot Grigio would also be good.
