Buckwheat Crêpes with Smoked Trout and Dill Cream

Instructions

1. 1

   Mix the batter

   Combine the buckwheat flour and salt with the eggs, milk, and water. Whisk until smooth and runny, then leave to rest for 10 minutes; prepare the filling while it rests.

   
2. 2

   Prepare the filling

   Mix the cream cheese with the lemon juice, horseradish, dill, and black pepper. Cut the cucumber into thin matchsticks. Break the trout into smaller pieces and check that no bones remain.

   
3. 3

   Cook the crêpes

   Heat a pan approximately 20 cm in diameter over medium heat and brush it with a little of the oil. Pour in a thin layer of batter and tilt the pan to spread it evenly. Cook for about 1 minute, flip, and cook the other side for 30 to 40 seconds. Make 8 crêpes this way, distributing the oil among them as you go.

   
4. 4

   Fill and roll

   Let the crêpes cool briefly so the cream cheese does not melt. Spread each with a thin layer of dill cream, add pieces of trout and cucumber matchsticks, and roll up tightly.

   
5. 5

   Serve

   Serve the crêpes rolled or cut in half diagonally. They taste best at room temperature or slightly warm; the tart lemon in the cream balances the saltiness of the trout.