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Category   Appetizers
Sub Category   None
Servings   16
Preptime   40mins

1/2c plain flour
2 eggs
2tsp vegetable oil
1c milk
2tbsp capers; drained, rinsed and chopped coarsely
2tbsp fresh dill, chopped finely
1tbsp finely grated lemon rind
300g sour cream
500g sliced smoked salmon
Extra sour cream and dill, for serving

Line base and side of a 20cm round cake pan with plastic wrap. Place flour in a medium bowl. Make a well in the centre; gradually whisk in combined eggs, oil and milk. Strain into a large jug. Stand for 30mins
Heat an oiled 19cm frying pan. Pour 1/4c of the batter into the pan, tilting pan to coat base. Cook over medium heat, loosening around edge with a spatula, until lightly browned. Turn; brown other side. Remove from pan; repeat with remaining batter to make a total of 5 crepes
Combine capers, dill, rind, juice and sour cream in a small bowl. Place 1 crepe in prepared cake pan. Spread with 1/4 of sour cream mixture. Cover with 1/4 of the salmon, finishing with a crepe. Cover; refrigerate overnight
Gently turn cake onto a chopping board. Discard plastic wrap. Using a sharp knife, carefully trim cake into a square. Discard trimmings. Cut into approxiamately 4cm squares. Top with sour cream and dill

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