Salmon And Caviar Crepes Appetizers

• 1/2 cup water
• 1/2 cup milk
• 1 teaspoon butter
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1/2 cup creme fraiche
• 1/4 lb nova salmon, thinly sliced, cut crosswise into 1/2 " strips
• 3 tablespoons dill, chopped
• 1 (1 ounce) jar black caviar, such as osetra

1. Process water, milk, butter and salt in the food processor; add flour and process until smooth.
2. Transfer to glass measure.
3. Coat a 7", nonstick skillet with cooking spray; heat over medium-high heat.
4. Fill a 1/4 cup measure halfway with batter; add to pan, tilting to cover bottom.
5. Cook 1 minute; loosen edge and turn out onto plate (crepe should be just lightly colored).
6. Repeat, making 11 more crepes, stacking on plate.
7. Spread 1 rounded teaspoon creme fraiche down center of the crepe. Top with 2 strips salmon and 1/4 teaspoons each dill and caviar. Fold in sides and roll up. Cut in half on the diagonal.
8. Repeat. Makes 24 pieces. *Can be made ahead and stored, covered in the refrigerator for up to 1 hour.

water, milk, butter, salt, flour, creme fraiche, nova salmon, dill, black caviar

Taken from www.food.com/recipe/salmon-and-caviar-crepes-appetizers-138689 (may not work)