Smoked Salmon Crepe

On Mother's Day we were planning to go out for brunch and I started to picture all the restaurants with huge lines, my youngest running around it and in the end what would we end up eating? Was it going to be worth all the hassle? Then I told my family that I wanted to prepare a nice dish and eat at home. I went to Trader Joe's, my favorite grocery store, where I got all the ingredients needed to prepare the Smoked Salmon Crepe or Galette a Saumon Fume. Everyone enjoyed that dish asking me to make it more often. Since I wanted to create a brunch atmosphere, I also fried some hash browns (bought frozen at Trader Joe's) to go with the crepe.

Ingredients:
For about 8 crepes (the trick is to be thin)
- 250 gr (8.8oz) flour
- 2 eggs
- 500 ml (17 Fl oz) buttermilk
- 500 ml (17 Fl oz) water
- Pinch of salt
- Butter (to cook)

For the filling:
- Smoked salmon
- Capers/dill/lemon/Black pepper
- Yogurt or sour cream

Mix in the flour, salt and the two eggs. Mix well.
Add buttermilk and water to achieve the consistency of pancake batter.
Cover with cloth and let rest for at least 2 hours.

To make the crepes:
Over medium-heat, in a flat skillet, melt a little bit of butter. Take a paper towel and spread the butter so that a fine layer stays on the skillet.
Pour one ladle of batter, turning the skillet at the same time so that the batter spreads evenly.
Cook for at least 2 minutes on first side. You'll be able to flip the crepe without shredding it if it has cooked enough.
Flip it over and cook for another minute
Add filling and close/bend the edges to serve.
Butter the pan again and cook the next crepe.

Mix the sour cream, lemon and dill to make a nice cream and put it on top of the salmon and close the crepe. Spread capers and pepper on top.