Crepes with Smoked Trout and Caviar

• 2/3 cup all-purpose flour
• Kosher salt
• 1/8 teaspoon sugar
• 1 cup milk
• 2 large eggs
• 3/4 cup creme fraiche
• 3 tablespoons drained prepared horseradish
• 2 tablespoons chopped dill, plus 12 dill sprigs for garnish
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 1 small red onion, thinly sliced
• 1 small Golden Delicious apple, halved and thinly sliced
• 1 smoked trout fillet (7 ounces), skinned, flesh flaked into 1/2-inch pieces
• 2 tablespoons American caviar

1. In a medium bowl, mix the flour with 1/4 teaspoon of salt and the sugar.
2. Whisk in the milk and eggs until the batter is smooth.
3. Let the batter rest for 15 minutes.
4. In a small bowl, mix the creme fraiche with the horseradish and chopped dill and season with salt and pepper.
5. Strain the crepe batter through a fine sieve set over a small bowl.
6. Heat a 6-inch crepe pan or nonstick skillet.
7. Add 1/2 teaspoon of the butter.
8. When the butter stops foaming, add 2 tablespoons of batter, tilting the pan to evenly coat the bottom.
9. Cook over moderately high heat until the edge of the crepe is lightly browned, about 1 minute.
10. Using a spatula, flip the crepe and cook until lightly colored on the second side, about 30 seconds.
11. Transfer the crepe to a plate.
12. Repeat with the remaining butter and batter, adjusting the heat as necessary so that the crepes do not burn.
13. Stack the crepes as they're done; you should have 12.
14. Spread each crepe with 1 tablespoon of the horseradish creme fraiche and top with 3 red onion slices, 2 or 3 apple slices and 1 heaping tablespoon of trout.
15. Roll up the crepes and transfer to plates or a platter.
16. Garnish each crepe with 1/2 teaspoon of caviar and a dill sprig and serve.

allpurpose, kosher salt, sugar, milk, eggs, creme fraiche, horseradish, dill, freshly ground pepper, unsalted butter, red onion, golden delicious apple, trout, american caviar

Taken from www.foodandwine.com/recipes/crepes-with-smoked-trout-and-caviar (may not work)