Smoked Salmon And Cream Cheese Scramble Tucked In An Herb Crepe Blanket For Ina

• Herb Crepes
• 1/2 cup whole wheat flour
• 1/4 cup pastry flour (or 2 Tablespoons AP flour + 2 Tablespoons cake flour)
• 2 large eggs
• 2/3 cup whole milk
• 1/3 cup warm water
• 2 tablespoons unsalted butter plus more for the pan, melted
• 1/2 teaspoon kosher salt, or to taste
• 4 tablespoons finely chopped chives
• Smoked Salmon and Cream Cheese Scrambled Eggs
• 4 tablespoons finely chopped chives, divided
• 6 tablespoons cream cheese, softened
• 7 tablespoons smoked salmon
• 1/2 teaspoon kosher salt, to taste
• 1 teaspoon lemon juice
• couple twists of ground pepper
• 8 large eggs
• 8 green onions, chopped on the diagonal
• salt and pepper to taste
• butter for the pan
• 20 small swiss chard leaves

1. Place the flours and eggs in a blender and mix until smooth. All the flour should be incorporated into the eggs. With the blender running, slowly add in this order, the milk, then the water, butter, and salt. Stir in the chives and move the blender container to the refrigerator for at least 1 hour or up to 2 days. I let mine sit in the frig for 3 hours. The theory here is that this allows the flour to completely absorb the liquids; the batter thickens up a bit; and all this helps the batter to hold together better and not tear so easily when making the crepes. The consistency you're ideally looking for is just a little thinner than the consistency of whipping cream.
2. Lightly butter a hot non-stick pan with a basting brush. I used a 10' skillet, but I've also used a more traditional 6" skillet. Two important things here: it should be non-stick; and the sides of the pan should slope to make it easy to flip the crepe.
3. Ladle in enough batter to cover the bottom of the pan, swirling it around quickly to get good coverage. Pour off most of the excess, depending on how thick you want your crepes. For mine with a 10" skillet, I poured something between 1/8 and 1/4 cup of batter.
4. Once the crepe starts to brown around the edges, slip a spatula under it to check the surface and flip it. This could take 2-4 minutes depending on your stove and the type of pan you're using. Once it's flipped, it should only need another minute or so of cooking. Remove to a plate.
5. The batter should make 10 crepes in a 10" pan and can all be made ahead. I interleaf them with wax paper, slip into a zip lok, folding them in half if neccessary and throw (gently) into the refrigerator. Then I just nuke them for about 7 seconds to warm them back up before I fill them. They also freeze great too!
6. Combine the cream cheese with 3 tablespoons smoked salmon, 3 tablespoons chopped chives, lemon juice, salt and ground pepper. Mix well with a fork or spoon so the salmon pieces start to break down and merge with the cream cheese. Set aside
7. Blanch the swiss chard leaves in boiling salted water. Remove. dry and set aside.
8. Lightly butter your pan to scramble the eggs. Add the chopped green onions and cook until slightly softened (about 1 minute or less). Then add the eggs, the rest of the smoked salmon and chives (adding more if you want) to the pan, and 3 tablespoons of the cream cheese mixture. Scramble everything up.
9. Warm up the crepes, lay 2 swiss chard leaves on the least attractive side of the crepes, and spoon a bunch of scrambled eggs on top. Wrap the crepe around the filling and put a dollop of cream cheese / smoked salmon mixure on top to hold the crepe closed.
10. The crepe keeps the eggs nice and warm like a little blanket and the cream cheese will start to melt a bit on top. Schmear it across the surface and eat them all up!

whole wheat flour, pastry flour, eggs, milk, water, butter, kosher salt, chives, salmon, chives, cream cheese, salmon, kosher salt, lemon juice, couple twists, eggs, green onions, salt, butter, swiss chard

Taken from food52.com/recipes/8206-smoked-salmon-and-cream-cheese-scramble-tucked-in-an-herb-crepe-blanket-for-ina (may not work)