Courtesy of the Mehta family.
ingredients
Creamy Dill Sauce
Smoked Salmon Crepes
directions
In a blender puree sour cream, cream, goat cheese, dill, onions, capers and lemon juice. Season with salt and pepper to taste; cover and refrigerate until ready to use.
Preheat oven to 400ºF (205ºC).
In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk together eggs, milk, and butter. Pour over flour mixture and whisk until smooth; set aside.
Melt some butter in a very small nonstick skillet and pour a scant ¼ cup of the crepe batter into pan, swirling to coat bottom. Cook until set and turn over to cook the other side. Remove to plate and repeat with remaining batter.
Toss asparagus with oil, mustard, lemon juice, and parsley. Roast for about 5 minutes or until tender crisp. Sprinkle with salt and pepper; set aside.
Place some smoked salmon and asparagus in crepe and roll up. Drizzle with dill sauce to serve.