Name: Herbed Crepes with Smoked Salmon and Radishes
Yield: Makes 2 servings
Ingredients: 1/3 cup whole milk; 3 tablespoons all-purpose flour; 1 large egg; 2 teaspoons vegetable oil plus additional for cooking crêpes; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh dill; 1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened; 1 teaspoon fresh lemon juice; 1/4 teaspoon finely grated fresh lemon zest; Rounded 1/4 teaspoon coarsely ground black pepper; 1 oz thinly sliced smoked salmon; 2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)

Herbed Crepes with Smoked Salmon and RadishesAnna Williams

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, our recipe makes enough batter for 2 crêpes, even though you'll only need 1 for this hors d'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening.

Active time: 30 min Start to finish: 1 hr

Cooks' notes:

• Crêpes can be made (but not filled) 1 day ahead and chilled, layered between sheets of wax paper and then wrapped in plastic wrap. • Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Crêpe can be rolled with filling (but not cut) 1 hour ahead and kept, wrapped in plastic wrap, at room temperature. Cut into pieces just before serving.

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