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To prepare the crêpes, stir the whole-wheat
flour, all-purpose flour, and salt together in
a medium bowl. Whisk the milk, eggs, and melted
butter together in a small bowl. Pour half of
the milk mixture into the flour mixture and
whisk until smooth. Add the remaining milk
mixture and continue whisking until the batter
is completely smooth. Strain the batter through
a fine-mesh strainer. Let the batter rest for
half an hour before cooking.
Line a
tray with parchment paper. Heat a crêpe pan
or a 7-inch nonstick sauté pan or skillet
over moderately high heat. Spray the pan
lightly with cooking oil or brush with
melted butter. Pour 1/4 cup of batter into
the side of the pan and swirl to coat the
bottom, forming a thin layer. Cook until
bubbles appear on the surface of the crêpe
and the edges begin to brown lightly. Flip
the crêpe over using a spatula. Cook the
second side for about 10 seconds and turn
the crêpe onto the prepared tray to cool.
Continue cooking crepes until all the batter
is used. You should have 11 crêpes (see
Note).
To
prepare the filling, in the bowl of a food
processor fitted with a blade attachment,
process the cream cheese until smooth, about
30 seconds. Scrape the bowl with a rubber
spatula and add the scallion, capers, lemon
juice, milk, and salmon. Process for another
15 seconds, then scrape the bowl with a
rubber spatula again. Blend for another 10
seconds or until the mixture looks fairly
smooth. Divide the filling into 10 portions,
each about 2 heaping tablespoons.
Place
a crêpe on a serving plate and spread one
portion of filling completely and evenly
over its surface with a metal offset spatula
or the back of a spoon. Top with another
crêpe and carefully spread another portion
of filling on top, making sure you spread to
the edges. Continue until all of the filling
and the crêpes are stacked, ending with a
plain crêpe on top. Cover the torte with
plastic film and chill for at least 1/2 hour
before slicing and serving.
Cut
the torte into small wedges with a sharp
knife. Clean the knife between cuts to make
a neat sliced appearance. Any remaining
pieces of torte can be wrapped tightly with
plastic film and stored in the refrigerator
for up to 1 week.
Note
The crêpes and the filling can be made a day
ahead and refrigerated. Let the filling come
to room temperature and assemble as
directed.
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