What You’ll Use:
Pre-washed baby spinach,
Apple cider vinaigrette,
Salt and freshly ground pepper,
Dill crème fraîche,
Sliced red onion, and
Re-heat Instructions: In a bowl, toss a few handfuls of spinach with 1 tablespoon of the vinaigrette. Season with salt and pepper. In a sauté pan over low heat, melt 1 tablespoon butter. Working one at a time, cook 4 crêpes in the pan until warmed through and pliable, 30 seconds. (You can also warm the crêpes in the microwave, 10 seconds per crêpe.) Fold the crêpes in half and transfer to plates. Spread a dollop of dill crème fraîche on each crêpe. Top with the spinach, followed by pieces of the smoked salmon. Sprinkle a few slices of red onion over everything, then fold up the sides of the crêpes until they’re nice and snug. (Reserve the remaining sliced red onion for the Lyonnaise salad.) Serve with lemon wedges on the side for squeezing.
Allergen Note: Contains milk, eggs, tree nuts, fish.
Bring a pot of water to a simmer. Gently add 6 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.
Roughly chop any larger pieces of bacon, if necessary. Warm a large sauté pan over medium-low heat. Add the bacon and fry until browned and crispy, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate, reserving 2 tablespoons bacon fat. Transfer half of the bacon to an airtight container and refrigerate.
To prep the mushroom crêpes, chop 3 or 4 cloves of garlic. Slice the red onion. Transfer half of the red onion to an airtight container and refrigerate.
In the same pan you used to cook the bacon, over medium-low heat, warm the reserved bacon fat. Add the mushrooms to the pan and sauté until they release their moisture and start to brown, 6 to 7 minutes. Add the remaining sliced onion, along with half of the garlic, and stir until fragrant, 1 minute. (Reserve the remaining garlic for the dill crème fraîche.) Stir in ¼ cup broth, wine, or water, and a few sprigs of thyme, and simmer until the liquid has mostly reduced, 5 to 7 minutes. Remove and discard the thyme sprigs. Stir in the remaining bacon. Season to taste with salt and pepper. Let cool, then transfer to an airtight container, and refrigerate.
To prep the smoked salmon crêpes, pick the dill, toss the stems, and chop the fronds. In a small bowl, stir together the crème fraîche, remaining chopped garlic, juice of ½ lemon, and the chopped dill. Season with a pinch of salt and a few grinds of pepper. Transfer to an airtight container and refrigerate. Slice the remaining lemon half into wedges, transfer to an airtight container, and refrigerate.