Entertaining
Easter brunch

Easter brunch

It’s not too early to anticipate the signs of spring. These light-as-air smoked-salmon crepes will make your easter table look as inviting as it is generous.

Super simple platter

Here’s an easy meal to prepare, even simpler if the crepes are made ahead of time (they keep for three days in the refrigerator). All you need do on the big day is heat them quickly before placing them on the table so that each guest can make his or her own. Besides smoked salmon, our recipe suggests exotic garnishes like roasted fennel, citrus, pineapple… just enough to bring the brunch a ray of sunshine!

Smoked salmon crepe platter

Preparation: 15 minutes
Cooking: 15 minutes
Cost per serving: about $4.00
4 to 6 servings

Crepes
250 mL (1 cup) all-purpose flour
30 mL (2 tbsp) sugar
1 pinch salt
2 eggs
250 mL (1 cup) milk
Butter or olive oil, for cooking

Garnish
450 g (1 lb) smoked salmon
Sour cream
Dill, chives or similar herbs

Roasted fennel
1 bulb fennel, finely sliced and blanched
30 mL (2 tbsp) olive oil
1 orange, halved
1 lemon, halved
Salt and pepper

Roasted pineapple
1 pineapple, pared and finely sliced
30 mL (2 tbsp) olive oil

1. Preheat oven to 180ºC (350ºF). 2. Line 2 baking sheets with parchment paper. 3. Arrange fennel slices on one baking sheet, drizzle oil over them and season with salt and pepper. Add orange and lemon halves, cut-side down. 4. Arrange pineapple slices on second baking sheet. 5. Place both baking sheets in oven and roast until fennel becomes soft and golden and pineapple becomes slightly golden, all about 30 minutes. Set aside. 6. Using a blender or a whisk, purée all crepe ingredients until smooth. 7. Warm a non-stick griddle over low heat. Brush the surface with butter or oil. 8. Spoon about 60 mL (1/4 cup) of batter onto the griddle, spreading it out to form a thin crepe. Repeat until all batter is used. 9. Garnish crepes and serve.

 

Idea

Flavour your crepe batter with a drop or two of citrus liqueur. Also, use buckwheat flour for your crepes if gluten is a problem.

 

What to drink with these crepes

A brunch wouldn’t be the real thing without a refined sparkling wine, like the Spanish Parés Baltà. With notes of red fruit and pepper, this pink Cava works exceptionally well with smoked salmon and roasted fruit. If you prefer still wines, go for the Italian Inama Classico with its mineral scents and almond-and-pear notes. Sauvignon blanc enthusiasts will love the Pascal Jolivet Attitude. Its minerality and citrus flavours, especially grapefruit, will balance out the smoked-salmon saltiness.

Parés Baltà Pink Cava

$16.85$17.85

Parés Baltà Pink Cava

Sparkling rosé750 mlSpain
Parés Baltà Pink Cava

Parés Baltà Pink Cava

$16.85$17.85

Sparkling rosé750 mlSpain, Côte MéditerranéenneSAQ code : 12888043
  • Grape variety(ies):
  • Grenache, 
  • Parellada, 
  • Macabeo
Inama Soave Classico 2018

$19.85

Inama Soave Classico 2018

White wine750 mlItaly
Inama Soave Classico 2018

Inama Soave Classico 2018

$19.85

White wine750 mlItaly, VenetoSAQ code : 00908004
Pascal Jolivet Attitude Sauvignon Blanc

$17.25

Pascal Jolivet Attitude Sauvignon Blanc

White wine750 mlFrance
Pascal Jolivet Attitude Sauvignon Blanc

Pascal Jolivet Attitude Sauvignon Blanc

$17.25

White wine750 mlFrance, Centre-OuestSAQ code : 11463828

 

+See our suggestions for a sensational Easter brunch

 

Photography: Maude Chauvin

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