Smoked Salmon And Mascarpone Crepe Cake With Pea Salad

• 3/4 cup flour
• 3 None eggs
• 1 tbsp vegetable oil
• 1 1/4 cups milk
• 16 oz mascarpone cheese
• 2 tbsp horseradish sauce
• 2 tbsp capers, rinsed and coarsely chopped
• 2 tbsp finely chopped fresh tarragon
• 1 tbsp finely grated lemon peel
• 1 lb sliced smoked salmon
• None None FOR THE PEA SALAD
• 10 oz sugar snap peas
• 7 oz snow peas
• 5 oz snow pea shoots
• 2 tbsp olive oil
• 2 tbsp lemon juice

1. Line bottom and side of a deep 9-inch round cake pan with plastic wrap.
2. Place flour in a large bowl. Gradually whisk in combined eggs, oil and milk. Strain batter into large measuring cup; cover. Let stand for 30 mins.
3. Heat oiled 9-inch nonstick skillet on low heat. Pour about 1/4 cup batter into pan, tilting pan so batter coats bottom evenly. Cook crepe, loosening around edge with spatula, until lightly browned. Turn; brown other side. Remove from pan. Repeat with remaining batter to make 8 crepes.
4. Combine mascarpone, horseradish, capers, tarragon and lemon peel in medium bowl; stir to combine. Place a crepe in prepared pan. Spread with about 1/3 cup of the mascarpone mixture. Cover with slices of salmon. Continue layering with remaining crepes, mascarpone mixture and salmon, finishing with crepe layer. Cover; refrigerate for 3 hours, or until firm.
5. Meanwhile, for the pea salad, boil, steam or microwave sugar snap and snow peas, separately, until just tender; drain. Rinse under cold water; drain. Place in large bowl with remaining ingredients; toss gently to combine.
6. Cut crepe cake into 8 wedges. Serve with pea salad.

flour, eggs, vegetable oil, milk, mascarpone cheese, horseradish sauce, capers, tarragon, lemon peel, salmon, pea salad, sugar, snow peas, snow, olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36240 (may not work)