1/3 cup Mexican crema, creme fraiche, or sour cream
1 tablespoon capers, drained
1/2 teaspoon dried dill weed
1/4 teaspoon salt
Make the crepe batter by whisking all ingredients together. Set aside for at least 30 minutes or refrigerate covered up to 2 days.
Meanwhile, make your sauce by mixing all those ingredients together. Set aside.
When you’re ready to cook, heat a griddle or an omelet pan (nonstick or stainless steel, lightweight is best) over medium heat with a tiny bit of butter, 1/2 teaspoon.
Swirl the butter around and when it’s just beginning to turn golden, lift the pan off the heat with one hand.
Pour in 1/4 cup of batter with the other hand and gently tilt the pan so that the batter covers the bottom, or makes a circle on the griddle about 6″ across.
Put the pan back on the heat and cook about 1 minute.
Flip the crepe with a spatula if using a griddle. If you’re using a skillet, it can be hard to get a spatula in there, so you can wiggle it out onto a plate and then flip it back in. Or use your fingers like I do in the video, but it’s hot and dangerous.
Cook another 30 seconds on the other side, then slid onto a plate.
Fill with a few slices of salmon, some spinach, and a tablespoon of sauce. Serve with more sauce on top. These are good hot and at room temperature.
To double the recipe: 1 cup flour 1 cup milk 1/2 cup water 4 eggs 4 tablespoons melted butter 1 teaspoon salt