RECIPE BY CHRISTINE CAPENDALE
STYLING AND PHOTOGRAPH BY HEIN VAN TONDER
Herby crêpes with ricotta, feta and hot-smoked trout
- 120g cake flour
- pinch salt
- ½ tsp baking powder
- 2 large eggs
- 50ml olive oil
- 250ml (1 cup) full-cream milk
- 2 tbsp each chopped fresh dill, flat-leaf parsley and
- chives + extra, to serve
- vegetable oil, to fry
- 1 tbsp chopped fresh dill + extra, to garnish
- 1 x 250g tub smooth ricotta zest of 1 small lemon
- 100g feta, crumbled
- 1 tbsp chopped capers
- 300g hot-smoked trout, roughly flaked (find at woolworths.co.za)
- caperberries, to serve
For the crêpes, sift the cake flour, salt and baking powder together into a large bowl. Set aside.
In a separate bowl, mix the eggs, olive oil, milk and chopped fresh herbs together. Add the wet ingredients to the dry ingredients, Mix until a smooth batter forms. Refrigerate to rest, about 30 minutes.
While the batter is resting, make the filling. Mix the 1 tbsp chopped fresh dill together with the remaining filling ingredients. Set aside until needed.
Heat a glug of vegetable oil in a small pan over medium-high heat. Pour 40ml batter into the pan and swirl to coat the base. Cook until bubbles appear on the surface, 1 – 2 minutes, then flip and cook for a further 20 – 30 seconds. Repeat with the remaining batter.
To serve, spread a generous dollop of the filling mixture over the crêpes, then top with the flaked trout. Fold each crêpe into quarters and garnish with the fresh dill. Dot the caperberries on and around the crêpes.