Breakfast
Italian
5 minutes
Rated 5.0 stars by 1 users
Braided Steelhead Lox Crêpes: A Holiday Recipe with Omega-3 Benefits
The holiday season is a time for togetherness, joy, and creating lasting memories, made even more meaningful with the inclusion of clean, omega-3-rich seafood to nourish both body and soul. In our family, making crêpes has become a cherished tradition that brings everyone into the kitchen. The simple act of preparing and flipping these delicate creations fosters connection, laughter, and delicious results. This year, we’ve elevated our crêpe gatherings with Seatopia’s cold smoked steelhead trout lox, sustainably sourced from our partner farm at Caleta Bay.
Caleta Bay’s steelhead trout is raised on an innovative diet rich in microalgae and insect protein, a hallmark of sustainable seafood and regenerative aquaculture practices. This approach naturally enhances the fish’s omega-3 levels, delivering clean, nutrient-packed seafood that supports both health and the environment. Combining this with our homemade crêpes and fresh toppings creates a brunch-worthy centerpiece that’s as indulgent as it is healthful.
Ingredients
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Caleta Bay Cold Smoked Steelhead Lox
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Vera Salt
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Yarra Valley Salmon Roe Caviar
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Crème fraîche
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1/4 avocado (sliced lengthwise)
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Cracked pepper (for garnish)
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Fresh dill (for garnish)
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2 cups milk (or almond/oat milk for dairy-free)
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1.5 cups flour (or gluten-free blend for gluten-sensitive guests)
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4 eggs
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1/4 teaspoon salt
For the Toppings
For the Crêpe Batter
Directions
For the Crêpes
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1.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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2.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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3.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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4.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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5.Garnish with fresh dill, salmon pearls and a sprinkle of cracked pepper.
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