Salmon and Caviar Crepes Appetizers

"Indulgent but worth it" is the caption under the recipe. You'll wow the crowd with this special treat. Comes from Ladies Home Journal magazine; Food Journal section (December, 1999).

• Ready In: 35 mins
• Serves: 6-8
• Yields: 24 pieces

Ingredients

• 1⁄2 cup water
• 1⁄2 cup milk
• 1  teaspoon butter
• 1⁄4 teaspoon salt
• 1⁄4 cup all-purpose flour
• 1⁄2 cup creme fraiche
• 1⁄4 lb  nova salmon, thinly sliced, cut crosswise into 1/2 " strips
• 3  tablespoons dill, chopped
• 1 (1 ounce) jar black caviar, such as osetra

Directions

1. Process water, milk, butter and salt in the food processor; add flour and process until smooth.
2. Transfer to glass measure.
3. Coat a 7", nonstick skillet with cooking spray; heat over medium-high heat.
4. Fill a 1/4 cup measure halfway with batter; add to pan, tilting to cover bottom.
5. Cook 1 minute; loosen edge and turn out onto plate (crepe should be just lightly colored).
6. Repeat, making 11 more crepes, stacking on plate.
7. Spread 1 rounded teaspoon creme fraiche down center of the crepe. Top with 2 strips salmon and 1/4 teaspoons each dill and caviar. Fold in sides and roll up. Cut in half on the diagonal.
8. Repeat. Makes 24 pieces. *Can be made ahead and stored, covered in the refrigerator for up to 1 hour.