FunGuy’s Crepes and Lox with Quick Pickled Red Onions

Bagels and lox are a great combo, but can be almost too much for some! Why not try a lighter, more elegant version using crepes in lieu of those hearty bagels? 

This recipe is full of FunGuy mushrooms wrapped up with cured salmon, smooth crème fraîche, briny capers, and a quick homemade pickled red onion to cut all that richness and entice you into going for another! 

Think of it as the perfect brisk spring or autumn brunch dish!

DIRECTIONS:

1. Put the sliced red onion in a bowl with the vinegar. Set them aside while cooking the crepes and mushrooms. 
2. In a large bowl, whisk the egg, milk, and salt together. Add in the flour and whisk together until smooth.
3. In a small sauté pan, melt 1 tablespoon of butter over medium heat. Ladle the crepe batter into the pan, tilting to roll the batter around to cover the bottom of the pan and spread it evenly. Allow crepes to cook 1 -1 ½ minutes or until the edges curl up and inward, flip the crepe with a spatula and cook the other side for an additional 30 seconds to a minute. Repeat with the rest of the crepes, melting a little bit of butter in-between every other crepe.
4. Heat olive oil in a large sauté pan over medium heat. Add the FunGuy mushrooms to the pan and cook 4-5 minutes, or until lightly browned around the edges. Taste the mushrooms and season with salt as necessary. 
5. Strain the excess vinegar from the red onion before assembling the crepes. 
6. Spoon the crème fraîche into a bowl, add in the dill, and stir well to combine. 
7. To assemble the crepes spread a little crème fraîche inside a crepe then layer salmon, mushrooms, and pickled red onions. Add capers to finish it off. 
8. Serve immediately. 

Have a Fun meal!