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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 12
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| Pancake Sachets are always a great hit. They are a perfect way to greet guests and to set a cordial mood. A variety of fillings may be used including vegetarian or sour cream with caviar. |
RECIPE INGREDIENTS
| 12 Basic Crepes (diameter: 12 cm or 4 1/2 inches) (see recipe) |
| 3 tablespoons sour cream |
| 2 tablespoons Horseradish Mayonnaise (see recipe) |
| 3 tablespoons chopped smoked salmon |
| 12 stems fresh chives |
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DIRECTIONS
Lay pancakes on a flat surface, with the first-cooked side down. Add 2/3 teaspoon sour cream to center of each pancake; make a small depression in the center of the sour cream, and add about 1/2 teaspoon of horseradish mayonnaise; top with 3/4 teaspoon of chopped smoked salmon.
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Draw up edges of pancake evenly over sour cream and smoked salmon to form a sachet. Tie pancake sachet closed with one chive stem. (It may be necessary to use a double knot.) Trim stems if necessary. (If tops of the pancake sachets seem a little dry, spray very lightly with a mist of warm water.)
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Place pancake sachets in a single layer, and well separated, in an airtight container. Refrigerate until ready to serve. Pancake Sachets with smoked salmon can be prepared a day in advance.
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Adapted From:
©From The Ambassador's Table
Blueprints for Creative Entertaining
By Margaret H. Dickenson
Random House Canada
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Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 12
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