Smoked Salmon Crepe

Directions

• Place melted butter, milk, eggs, flour, sugar, and salt in a blender. Blend until smooth. Refrigerate the batter for at least 1 hour and up to overnight.
• Heat a 9-inch nonstick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking).
• Pour a scant 1/4 cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crepe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crepe begins to brown. Transfer to a wire rack to cool. Repeat until batter is used up.
• To assemble the crepes, spread a tablespoon of creme fraiche all over the center of a crepe. In the center, layer 1 ounce of smoked salmon, a few shavings of red onion, and a sprinkle of capers. Fold up the edges of the crepe to form a square, leaving the center open. Top with another dollop of creme fraiche and a spoonful of caviar. Garnish with microgreens.