Crepes With Smoked Fishes And Dill Cream Cheese Recipe

Ingredients

3 1/2 cups whole milk 

8 large eggs 

3/4 stick unsalted butter, melted and cooled, plus about 1/2 stick, room temperature, for cooking crepes 

2 cups all-purpose flour 

1 1/2 teaspoons coarse salt 

16 ounces cream cheese, room temperature 

1/3 cup chopped fresh dill fronds (from 1 bunch), plus more for garnish 

1 tablespoon grated fresh lemon zest plus 2 tablespoons lemon juice (from 1 large lemon) 

Pinch of cayenne pepper 

Coarse salt 

24 plain crepes 

8 ounces each Nova smoked salmon, sturgeon, and sable (russanddaughters.com), for serving 

Preparation

Stir together cream cheese, dill, lemon zest and juice, and cayenne. Season with salt and stir until combined.

Fold crepes into triangles and place on a platter with smoked fishes. Serve with dill cream cheese.