Preparation time: 40 mins + 2 hrs refrigeration
Cooking time: 20 mins
Makes: 8–10 servings

Using Plain Quark, produced by Armadale Farms in Roachdale, NB.

I modified this recipe from one I learned from Chef Stephen Langley, one of my professors at George Brown College’s Chef School.

I have served it at many different catered functions as an appetizer, for brunch, or as lunch main course.

Ingredients

2 eggs, lightly beaten
1 cup (250 mL) milk
1/2 cup (125 mL) water
3 Tbsp (45 mL) melted unsalted butter, cooled
1/2 tsp (2 mL) kosher salt
1 cup (250 mL) all-purpose flour
1 cup (250 mL) Plain Quark
1 medium red onion, finely diced
3 Tbsp (45 mL) finely chopped fresh dill
27 oz (675 g) Atlantic smoked salmon, sliced
fresh dill springs, for garnish

Cooking Instructions

1. In a small bowl, combine the eggs, milk, water, and butter.
2. In a large bowl, mix the salt and flour. Pour in the egg mixture, stir until well blended, cover, and refrigerate for an hour.
3. Strain the batter into a clean bowl to remove any lumps.
4. Heat a medium skillet to medium-high and brush with a little butter. Pour in 3 Tbsp (45 mL) of the batter and tilt the pan, allowing the crêpe batter to cover the entire surface of the skillet.
5. Cook until lightly golden along the edges; flip and cook for 30 seconds.
6. Transfer the crêpe to a plate and allow to cool before covering with waxed paper.
7. Repeat with the remaining batter.
8. Place 1 crêpe on a large plate or platter. Spread a small amount of quark on it, and sprinkle with the diced red onions and chopped dill.
9. Cover with 3 to 4 slices of smoked salmon. Place a second crêpe on top.
10. Repeat until all the cheese, onions, dill, and salmon are used.
11. Cover and refrigerate for 60 minutes.
12. Slice into pie-shaped pieces and garnish each serving with a sprig of dill.

Tony’s Suggestions

• Wine: medium-bodied, dry red wine - Cabernet Sauvignon from Chile, Australia’s Barossa Valley or Ontario or BC Pinot Noir, Aglianico (Greece), Beaujolais-Villages
• Beer: Brown ale

Make Ahead

• Crêpes can be made a week ahead, individually separated with wax paper, wrapped as a group in plastic film and frozen.
• Gâteau recipe can be made a day ahead, covered and refrigerated.

Gurth’s Notes

• If Quark cheese is unavailable, use cream cheese.

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