Herb and Shallot Crepes with Trout

Cook time 20 minutes + 1 hour refrigeration
Servings 4


1 tbs. olive oil
2 French shallots, finely chopped
1 tbs. finely chopped chives
1 tbs. finely chopped parsley
1 cup of plain flour
Pinch salt
Pinch nutmeg or grated fresh
2 eggs
350ml of milk
Butter, for greasing pan

200g of cottage cheese
2 bunches of asparagus, trimmed and blanched
1 smoked trout, meat removed from bones and flaked
1 lemon, cut into wedges
Cracked pepper

Herb and Shallot Crepes with Trout


In a small pan, heat oil over a medium heat and add the shallots. Cook for 5 minutes or until soft and translucent. Cool to room temperature.

Place flour, salt and nutmeg in a large bowl and form a well in the centre. Add the eggs and begin to whisk gradually bringing in the flour from the sides. Slowly add the milk until well combined and it is the consistency of pouring cream. Now add the shallots and herbs. Allow the batter to rest in the fridge for 1 hour if time permits.

Grease a crepe pan with the butter. Spoon half a ladle-full of batter and spread evenly by agitating the pan to make it as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process.

To serve spread the cottage cream in the centre of each crepe. Add a few asparagus spears and finally scatter pieces of smoked trout over this. Add cracker pepper. Wrap and serve with lemon on the side.Crepe Pan