Smoked Salmon Crêpe Cake

Ingredients

• 1.6 eggs, for crêpe batter
• 2.1 tablespoon sugar, for crêpe batter
• 3.335 millilitre champagne or sparkling wine, for crêpe batter
• 4.30 gram butter, melted; for crêpe batter
• 5.190 gram flour, for crêpe batter
• 6.salt, a pinch; for crêpe batter
• 7.30 gram butter, for cooking crêpes
• 8.1 tablespoon fresh dill, chopped; for filling
• 9.crème fraîche or sour cream, for filling
• 10.20 smoked salmon or trout, thinly sliced; for filling

Method

1. 1.Blend eggs, sugar, champagne, melted butter, flour and a pinch of salt. Rest the batter for ½ to 1 hour.
2. 2.Melt butter for cooking in a crêpe pan and add enough mixture for one crêpe, cooking until it is dry on the top. Turn over and cook the other side until golden. Repeat until all crêpes are cooked.
3. 3.Mix dill with crème fraîche. Spread some on a crêpe, top with two slices of smoked salmon, then place another crêpe on top. Continue in this way until the stack is finished.
4. 4.Cover in plastic wrap and chill.
5. 5.To serve: cut straight through the layers like slicing a cake.

Notes

• This recipe is a clipping from the 'Plates' SA cookbook (light plates section), collected by the family.
• Make ahead and refrigerate — the cake slices cleanly when well chilled.