WHEN I was growing up one of my favourite things to do was wander over the railway line at the end of my street, run across the cow paddock (dodging cow patties), roll under the electric fence and take a seat at my friend Bec's kitchen bench.
The reason I loved it so much was because Bec's mum Cheryl is an amazing cook and on weekends she would serve up deliciously thin crepes covered with lemon juice and sprinkled with sugar.
They were such a treat and growing up in a meat and three veg family, there wasn't any real chance I was going to get them at home.
I am yet to discover anything that beats Cheryl's crepes. They were so thin they were almost transparent and they were always perfectly round.
So I have tried my hand at making crepes and while I'm no Cheryl when it comes to this French treasure, this latest savoury offering turned out really well.
The combination of creamy béchamel with the rich salmon, zingy lemon and capers and crunch of the onion all work so well together rolled up in a thin soft crepe.
A 26 diameter non-stick fry pan is a good size for making crepes.
The trick is to make sure you have cooked them enough on one side and then they will flip easily.
Just like pancakes, the first one is always a dud so don't be discouraged when it doesn't turn out because the second will be a winner.
You could also add a little parmesan cheese to the sauce if you like.
Salmon crepe filling
200g smoked salmon
2 cups béchamel sauce
Juice of 2 lemons
4 heaped tsps of capers
1 red onion, diced finely
½ cup chopped chives
200g rocket and/baby spinach
Snow pea sprouts to garnish
Add to freshly made béchamel sauce; lemon juice, red onion, salmon, chives and capers. Stir gently.
Put a handful of the spinach/rocket in the centre of each plate. Lay a crepe over it.
Spoon ¼ of the filling into the centre. Fold over one side, then fold up both ends and finally fold over the final side, making an envelope.
Garnish with snow pea sprouts and serve straight away.