I’m still at it: making crepes. Yes, I know, making crepes is not necessarily a lazy process, but despite the admittedly non-lazy labor required it’s actually pretty easy. If you can make pancakes, you can make crepes. Read how I do it here.
Blini, thin pancakes similar to crepes, are a staple of Eastern European cuisine. They’re mandatory party fare for my Ukranian friends, who stack them high on a self-serve platter along with elegant little bowls of sour cream, caviar, and chives for guests to fill to taste. Last weekend I hosted a crepe brunch and took a cue from my droogs. I cheaped out and used capelin roe (the bright orange roe used for sushi) instead of traditional fancy caviar, but I heard no complaints. It’s delicious, lightly salty, and stunningly gorgeous. For variety I also served lox as a filling option, which guests used either with, or instead of, the roe.
- 8-10 crepes
- 1 cup sour cream
- 5 ounces caviar or other roe
- 12 ounces smoked salmon (optional)
- ¼ cup chopped chives
- ¼ cup capers (optional)
- Stack crepes on a platter.
- Set out all remaining ingredients in serving dishes and let diners fix and roll their own crepes to taste.