Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots

Name: Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots
Cuisine: French
Ingredients: 1/3 cup, distilled white vinegar; 2 tablespoons, sugar; 2 , shallots, sliced thin; 3/4 cup, crème fraîche; 3 tablespoons, capers, rinsed and chopped; 3 tablespoons, finely chopped chives; 1 1/2 teaspoons, grated lemon zest plus 1½ tablespoons juice; 1/4 teaspoon, table salt; 1/4 teaspoon, pepper; 8 ounces, smoked salmon; 1/2 teaspoon, vegetable oil; 1 cup (5½ ounces/156 grams), rye flour; 1/2 teaspoon, table salt; 2 1/2 cups, milk; 3 , large eggs; 4 tablespoons, unsalted butter, melted and cooled

Main Courses
French
Fish & Seafood
Breakfast & Brunch

By Annie Petito ･ Appears in Cook's Illustrated March/April 2020

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

SERVES 4

TIME 1¼ hours

Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots

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