Smoked Salmon And Zucchini Crepe Cake

• 1 3/4 cups flour
• 2 medium eggs
• 1 cup milk
• 3 tbsp mineral water
• 4 tbsp vegetable oil
• 3 small zucchinis, trimmed and thinly sliced
• 2 cloves garlic, peeled and crushed
• 24 oz cream cheese
• 1 tbsp lemon juice
• 2 tbsp fresh chopped dill, plus extra sprigs to garnish
• 10 oz smoked salmon slices
• 1 oz Parmesan cheese, shaved, to serve

1. For the crepes, place the flour and a pinch of salt into a large bowl and make a well in the center. Beat the eggs and milk together and gradually pour into the well, whisking to make a smooth batter. Cover and let rest 15 mins, then whisk in mineral water. Heat a little of the oil in an 8 inch frying pan and add 1/5 of the batter. Swirl the pan to coat the base and cook 1-2 mins until golden on the underside. Flip and cook 1 min. Repeat the process to make 5 crepes in total. Stack crepes on a plate with parchment paper between them.
2. For the fillings, heat the rest of the oil in a frying pan and cook the zucchini and garlic over medium heat 2-3 mins until golden. Season with salt and freshly ground black pepper. Cool. Mix the cream cheese, lemon juice and chopped dill together and season to taste. Chop 8 oz of the smoked salmon and stir into the cream cheese mixture. Tear the rest of the smoked salmon into thin strips.
3. To assemble, layer the crepes on a serving plate with the cream cheese mixture, zucchini mixture and smoked salmon strips. Sprinkle with Parmesan shavings and dill sprigs and cut into wedges to serve.

flour, eggs, milk, water, vegetable oil, zucchinis, garlic, cream cheese, lemon juice, dill, salmon, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26491 (may not work)