Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition

Directions

For the Crêpes

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   Combine Ingredients: In a large bowl, whisk together 2 cups of milk, 1.5 cups of flour, 4 eggs, and 1/4 teaspoon of salt until the batter is smooth. For best results, chill the batter overnight.

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   Prepare the Skillet: Heat a nonstick skillet over medium heat and lightly grease with butter or a dairy-free alternative. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is golden. Flip and cook for an additional 30 seconds.

Creating the Toppings Bar:

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   Prepare the Ingredients: Arrange the toppings in separate bowls for easy access: Crème fraîche, Sliced avocado, Seatopia cold smoked steelhead trout, Yarra Valley salmon caviar, Fresh dill and cracked pepper.

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   Assemble the Crêpes: Spread a layer of crème fraîche on a crêpe, top with avocado slices, steelhead trout, and a dollop of salmon caviar.

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   Garnish with fresh dill, salmon pearls and a sprinkle of cracked pepper.