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" Cr\u00EApes Ingredients \u2022 4\u00BD T unsalted butter \u2022 1 cup all-purpose flour \u2022 \u00BE cup cornstarch \u2022 Pinch of sugar \u2022 \u00BC tsp. salt \u2022 6 eggs \u2022 3\u00BD cups milk Directions Put 3\u00BD tablespoons butter in a small saucepan and cook over medium heat, swirling the pan until the butter melts and turns a deep golden brown. Remove the pan from the heat and spoon off the clear browned butter; discard the sediment. Let the butter cool. Whisk together the flour, cornstarch, sugar, and salt in a large bowl just until combined. Whisk in the browned butter, followed by the eggs and the milk. For convenience, pour the batter into a pitcher with a spout. Cover the batter with plastic wrap and refrigerate for at least 1 hour or, preferably, overnight. Set a large plate or a small baking sheet close to the stove and line it with plastic wrap. Heat a 6- to 8-inch nonstick skillet or saut\u00E9 pan over medium-high heat. In a separate pan or in the microwave, melt 1 tablespoon butter. Gently stir the cr\u00EApe batter just to bring it together again. Swirl a few drops of the melted butter over the bottom of the hot pan. Lift the pan off the heat and pour in about 2 tablespoons of batter, tilting the pan and swirling the batter so that it covers the bottom of the pan in a very thin, even layer. Return the pan to the heat and cook the cr\u00EApe until it starts to bubble on top. Run a blunt knife or spatula around the edge of the cr\u00EApe, then lift the cr\u00EApe up with your fingers and flip it over. Cook the second side for only about 20 seconds. Transfer the finished cr\u00EApe to the lined plate and repeat the process, dotting the pan with melted butter and gently stirring the batter between cr\u00EApes, until you&amp;#039;ve used all the batter\u2014you should have about 9 or 10 cr\u00EApes (as they are made, stack them on the plate). Let the cr\u00EApes cool. Filling Ingredients \u2022 1 cup sour cream \u2022 2 T chopped dill \u2022 Finely grated zest and juice of 1 lime \u2022 Salt and freshly ground pepper \u2022 1\u00BC lb. thinly sliced smoked salmon \u2022 1 3\u00BD-oz. (100-gram) tin sevruga caviar Directions Stir together the sour cream, dill, lime zest, and lime juice; season with salt and pepper. Put one cr\u00EApe on the plate that you will be serving the cake on. Spread the cr\u00EApe with some of the sour cream mixture. Add a layer of the smoked salmon over the sour cream and top with another cr\u00EApe. Repeat the layering until all of the cr\u00EApes, sour cream, and smoked salmon have been used. Finish with a cr\u00EApe on top. (At this point, the cake can be frozen, wrapped tightly in plastic wrap, for up to 2 weeks. Defrost in the refrigerator before adding the caviar.) Spread a thin layer of caviar on top. Refrigerate for at least 1 hour before serving. Or for a more professional appearance, freeze the finished cake briefly, then use a 6-inch ring to trim off the sides. Use an electric knife to cut it into wedges. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2367/smoked-salmon-caviar-crepe-cake-recipe-a-62004/>