Pancakes with smoked salmon, ricotta, red onion, capers and lemon crème fraîche

Ingredients:

Pancakes

• 1.5 cups whole milk
• 1 cup flour
• 1 tbsp. sugar
• 1/4 teaspoon coarse salt
• 4 large eggs
• 4 tbsp (60 g) butter, melted and cooled

Lemon crème fraîche

• 1/4 cup crème fraîche
• 1/2 teaspoon finely grated lemon zest and 1 tablespoon lemon juice

Ricotta with herbs and topping

• 2 cups ricotta (pre-remove excess liquid by hanging the cheese in cheesecloth for 2 hours)
• 2 tsp finely chopped chives
• 2 tsp finely chopped dill for ricotta and separate sprigs for garnish
• 2 tsp finely chopped parsley
• 1 teaspoon finely grated lemon zest
• 230 g smoked salmon, cut into paper-thin slices
• 1 small red onion, each half thinly sliced
• 2 tbsp. canned capers in brine, drained of excess liquid

Preparation:

1. For pancakes: Combine the milk, flour, sugar, salt, eggs, and 2 tablespoons (30 g) of butter in a blender and blend until smooth (about 20 seconds). Let the dough sit at room temperature for at least 15 minutes before using, or place in a lidded container and refrigerate for up to 24 hours.
2. For lemon crème fraîche: Whisk together crème fraîche, lemon zest, juice, and some salt and pepper in a small bowl. Set aside.
3. For the herbed ricotta: Place the ricotta, chives, dill, parsley, lemon zest, some salt and pepper in a medium bowl and mash with a fork.
4. Heat a 10-inch nonstick skillet over medium heat. Lightly grease with the remaining melted butter. Add 3 to 4 tablespoons of the pancake batter and swirl the pan to coat the bottom completely. Cook until the underside is golden brown, 2 to 3 minutes. Lift the edge of the pancake with a silicone spatula, then quickly flip it with your fingertips. Cook for another minute. Slide the finished pancake off the pan. Repeat with the remaining batter. Grease the pan with butter if necessary. Stack the finished pancakes.
5. Lay 8 crepes on a flat surface. Spread about 1/4 cup of herbed ricotta cheese down the center of each crepe in a wide strip. Top with 2-3 salmon slices. Gather the edges of each crepe around the filling, leaving most of it exposed. Sprinkle a little sliced ​​red onion and capers down the center. Then drizzle with lemon crème fraîche. Sprinkle with a little dill and serve.