Recipe: Smoked-salmon crêpe torte

Makes 16 servings

To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

Crêpes
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/4cups whole milk
2 eggs
2 tablespoons unsalted butter, melted

Smoked salmon filling
one 8-ounce package cream cheese at room temperature
1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
2 teaspoons capers, drained and rinsed
1/2 teaspoon fresh lemon juice
2 tablespoons whole milk
one 4-ounce package smoked salmon

To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.

Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil  or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds, then turn the crêpe onto the prepared tray to cool. Continue cooking crêpes until all the batter is used. You should have 11 crêpes.