Chef Samantha Smith.
Serves 4 to 8
1 cup flour
1 ¼ cup milk
1 tablespoon vegetable oil
Pinch of salt
2-3oz smoked trout
1 cup shiitake mushrooms, sliced
1 tablespoon olive oil
Pinch Ground Coriander
1 leaf California bay laurel
½ pound fresh spinach
2-3 green onions, sliced
1 tablespoon minced fresh herbs, such as thyme, sage, marjoram (optional)
Salt and pepper
4 ounces goat chevre
- Mix the flour and salt and make a well in the center. Beat the egg and milk and stir it into the flour, then beat to a smooth batter. Set aside.
- Mince trout and set aside. Saute mushrooms in oil with coriander until soft. Toss in Bay Leaf. Add spinach and onions in at the end, just until the spinach wilts. Mix in herbs and trout. Finish with salt and pepper. Set aside.
- Heat a little oil in a crepe pan and pour in some batter, tilting the pan so that the batter spreads as thinly as possible. Cook until brown on the base, then turn and cook the other side. Layer the crepes between sheets of waxed paper and keep them warm while you fry the remaining batter.
- Remove the bay leaf from the filling. Spread chevre on crepe and fill with savory filling. Roll or fold and serve with cranberry bean salad.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »