"Baby!" Jack shouted. "I made my very first batter!"
And oh, how he did.
His batter was extremely successful, but he was getting frustrated on the "thickness" of the crepes. As the batter lover that I am, I tried to give him tips on how to spread the batter properly by tilting the pan to swirl the batter in order to coat the bottom to get the right thickness (or thin-ness) of crepe, but Jack got mad at me.
"Stop it!" he'd shout. "I am teaching myself!"
There was a lot of shouting going on.
Jack has kept up on his quest to cook through the Le Cordon Bleu at Home, and this dish of Smoked Salmon Crepes may be the best thing he has made yet. Smoked salmon is wrapped in a blanket of light crepes and topped with creme fraiche (Jack's favorite thing to make/eat) and baked to perfection.
Jack struggled a bit with flipping the crepe over in the saute pan, so, remembering his reaction to my previous attempt to help him, I nervously grabbed the pan and flicked my wrist to flip the crepe in the air. The crepe glided through the air like a professional olympic diver and slowly flipped onto its backside as it landed perfectly in the pan. I paused, expecting him to be upset for trying to steal his thunder.
Instead, he ran around the kitchen like a 10 year old, shouting, "I can't believe you know how to do that! That is amazing!"
Back to the good shouting.
According to the book, these crepes are a "French variation on a Baltic theme: blini with caviar and sour cream." What we both love about this book, and French cooking in general, is that the food actually tastes like what it is. This dish is elegant yet comforting and will surely be something that we make again and again. It was, in a word, outstanding.
Just like my Jack. I definitely have got a winner on my hands - in this dish and my boyfriend.
Click here for the recipe or check page 22 in Le Cordon Bleu at Home for more specific directions, and definitely make this one. Or call me and I'll send Jack over to whip them up. He'd appreciate it, I'm sure.