Mini Crêpes with Smoked Salmon, Dill and Crème Fraîche

from Martha Stewart's Hors d'Oeuvres
recreated by Judy Gray

makes 40 3-inch crepes

Crepes:
1 1/4 cups sifted all-purpose flour
4 eggs
1 cup milk
1/4 cup cold water
3 tablespoons unsalted butter, melted
1/2 teaspoon salt

In a blender or food processor, mix all ingredients at high speed for 30 seconds. Scrape down the sides and blend 30 seconds more. Pour batter into a mixing bowl and refrigerate for 1 hour.

To make 3-inch crêpes, spoon about 1 tablespoon of batter into a hot, buttered crêpe pan or griddle. Cook over medium-high heat until the surface is bubbly. Flip the crêpe and cook until golden brown, about 30 seconds. Remove from heat, and stack until ready to use. If you want uniform circles, you can cut crêpes with a 3-inch biscuit cutter.

Filling:
6 ounces or so smoked salmon
about 3/4 cup crème fraîche
fresh dill

Put a small teaspoonful of crème fraîche on bottom of crêpe; place a small amount of salmon on top and then a few pieces of dill, with some sticking outside of the rolled crepe. Roll the crêpe like a triangle (into a flat cone shape) and seal by using a dab of crème fraîche as glue.

Unfilled crêpes can be made ahead and stored in the freezer between waxed paper in an air-tight container. Warm them quickly on a griddle or in a microwave.