Name: Smoked-Salmon Crêpe Torte
Yield: Makes 16 servings
Ingredients: 1/2 cup whole-wheat flour; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1 1/4 cups whole milk; 2 eggs; 2 tablespoons unsalted butter, melted; One 8-ounce package cream cheese at room temperature; 1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only; 2 teaspoons capers, drained and rinsed; 1/2 teaspoon fresh lemon juice; 2 tablespoons whole milk; One 4-ounce package smoked salmon

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Smoked-Salmon Crêpe TorteNoel Barnhurst

Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

Note

The crêpes and the filling can be made a day ahead and refrigerated. Let the filling come to room temperature and assemble as directed.

Recipe notes

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