Considered one of the world’s great delicacies, caviar has always been the food of the filthy rich. Layers and layers of thin, tender whole-wheat crêpes and smoked salmon caviar make a stunning multilayered cake that will without a doubt impress your guests.

Ingredients:

For Brown Rice Crepes:

• 3/4 cups brown rice flour
• 2 eggs (lightly beaten)
• 3/4 cup + 1 tablespoon chilled whole milk
• 3 tablespoons heavy cream
• 4 tablespoons confectioner’s sugar
• Pinch of salt.
• 3 tablespoons unsalted butter softened (for cooking)

For Filling:

• 1 cup creme fraiche
• 3 tablespoons chopped chives
• Salt and freshly ground pepper for seasoning
• 1 pound thinly sliced smoked salmon
• 100 grams Tobiko caviar (can be substituted with any caviar)

Instructions

For Crepes:

1. In blender or food processor, blend together the eggs, milk, heavy cream, salt, and sugar (all ingredients for crepe except for butter).
2. You want to use a blender or food processor to get the air blended into the batter.
3. Turn on stove to medium-high heat to heat either a crepe pan or a non-stick 8 or 9-inch pan (I use a non-stick pan and in a smaller pan the crepe will be slightly thicker, but still comes out fine).
4. Make sure you have a wire rack set up to place each finished crepe on (once the crepe is cool, it can be transferred to a cookie sheet lined with parchment paper).
5. Once the pan is hot, turn to low heat and lightly brush the surface with butter.
6. Use 1/4 cup to scoop onto the pan the batter and swirl the batter around on the pan.
7. Let the batter sit and use the spatula to gently scrape the sides once it starts to cook through.
8. Once the first side is cooked, flip the crepe over to the other side.
9. After both sides are cooked, set the crepe on the wire rack.
10. Repeat the steps for the rest of the batter.

For Filling: 

1. Mix together creme fraiche and chives.
2. Season the mixture with salt and pepper.
3. Use a 3 1/2 inch circle cutter to cut out circles in the crepes.
4. Repeat the same step for smoked salmon.
5. Place the first crepe on the serving plate.
6. Spread crepe with creme fraiche mixture so there is a thin layer on the crepe (I prefer to use a bent spatula to create an even spread).
7. Add a layer of the smoked salmon over the creme fraiche and then layer another crepe on top.
8. Repeat steps and end with crepe on top layer.
9. When ready to serve – spread a thin layer on caviar on top and sprinkle chives in the center for garnish.
10. To keep in refrigerator overnight, wrap tightly with plastic wrap.
11. Serve and Enjoy!