https://thesmartcookiecook.com
  • Home
  • All recipes
  • Blog
    • Beauty
    • Foods
    • Health
    • Lifestyle
    • Wellbeing
  • About
  • Contact
  • Home
  • All recipes
  • Blog
    • Beauty
    • Foods
    • Health
    • Lifestyle
    • Wellbeing
  • About
  • Contact
  • Home
  • Recipes
  • Smoked salmon crepes recipe

Smoked salmon crepes recipe

Posted on Jan 1st, 2021
by Matthew
Categories:
  • Recipes

Smoked Salmon Crepes recipe


This article was published by: Matthew

Share this content!


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • Brunch
  • cream cheese
  • crepes
  • smoked salmon

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for smoked salmon crepes is a delightful combination of delicate crepes filled with creamy smoked salmon. The crepes are made with a simple batter and cooked to perfection, creating a soft and slightly crispy texture. The filling consists of a luscious mixture of smoked salmon, cream cheese, and fresh herbs, adding a burst of flavor to every bite. Whether served as an elegant brunch dish or a light lunch, these smoked salmon crepes are sure to impress.

Keywords: smoked salmon, crepes, recipe, brunch, cream cheese.

smoked salmon crepes recipe details


By thesmartcookiecook.com
A recipe of Smoked salmon crepes recipe. Read more below.
Smoked salmon crepes recipe, recipe Rating: 4.6
Number of votes:106
Ingredients
Six 6- to 8-inch savory herb crepes (use recipe that follows or store-bought crepes)
1/2 to 3/4 cup Horseradish Dill Sauce
12 to 15 ounces smoked salmon, thinly sliced
1/4 cup red onion, very small dice (brunoise)
3 Tablespoons capers, drained
2 or more cups baby spinach
3 Tablespoons vinaigrette — citrus, white wine, or red wine
Fresh chives
Crepe Batter:
1 egg
1/2 cup milk
3 Tablespoons water
1/2 cup all-purpose flour
Pinch of salt
1 Tablespoon butter, melted
1 Tablespoon mixed herbs (parsley, basil, dill, chive, and/or thyme)
Clarified butter
Instructions:

Crepes: Blend egg, milk, water, and 1 Tablespoon melted butter, then add flour, salt, and herbs; whisk until lump-free. Cover and rest the batter in the refrigerator at least 2 hours or overnight. For best results, batter should be used within 24 hours. Using crepe pan or Teflon-coated saute pan, drizzle clarified butter in hot pan, using only enough to cover the bottom — too much butter will make the crepes oily and hard. Pour in a small amount of crepe batter, tilting the pan as you pour to cover the bottom of the pan, but keeping the crepe very thin. Cook first side until dry on the edges and still white or only slightly golden brown in color, about 2 to 3 minutes. Very carefully turn the crepe, using a knife blade or rubber spatula to lift the corner; gently shake the crepe loose from the pan, then pick up the edge with your fingers and quickly turn it over without tearing it. Cook for an additional 1 to 2 minutes until the center is done. Remove to cool on parchment paper. As the crepes cool, stack with two sheets of parchment between each crepe. Crepes may be refrigerated, tightly wrapped, for up to 1 week, or frozen up to 1 month. (Makes 8 to 10 crepes. )

Pattern half of the horseradish dill sauce on a 10- to 12-inch plate (works best if sauce is in squeeze bottle). Toss baby spinach very lightly in the vinaigrette. Place spinach in a circle in the center of the plate. Lightly coat crepe with horseradish dill sauce. Lay slices of salmon over crepe, covering as much as possible (takes 2 to 2.5 ounces per crepe or 2 to 4 slices). Roll crepe jelly-roll style.

For appetizer, slice each rolled crepe into 5 or 6 pinwheels and place each piece, cut side up, in the center of the spinach. Use 1 crepe per dish or serving. For entree, place 1 whole rolled crepe on the spinach in the center of the plate, then lay a second crepe at a 45-degree angle to the first, propping one end of the second crepe on the first crepe (2 crepes per serving.)

Drizzle the crepes (both rolled and whole) with additional horseradish dill sauce. Sprinkle liberally with red onion and capers. Garnish with fresh chives, either whole blades or chopped.

Serves: 6 as an appetizer, 3 as a brunch entree


Share this content!

Related posts:

Smoked atlantic salmon claffouti Sausage bake recipe Forget the rest french toast recipe Strawberry stuffed french toast

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Smoked salmon crepes recipe

Recipe type: xarchivex

Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 85 times, 1 visit(s) today
  • Brunch
  • cream cheese
  • crepes
  • smoked salmon

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

Add Your Comment Cancel reply

Popular Cuisines

Chinese

Chinese

French

French

Greek

Greek

Italian

Italian

Categories

Beauty

Beauty

Foods

Foods

Gallery

Gallery

Health

Health

Lifestyle

Lifestyle

Recipes

Recipes

Wellbeing

Wellbeing

Popular Tags

appetizer Bacon Breakfast Brunch cheese chicken Chocolate Cinnamon comfort food comforting creamy crispy delicious Dessert Easy easy to make flavor flavorful flavors fluffy grilled Healthy hearty homemade indulgent moist Muffins nutritious Pasta quick recipe Refreshing salad savory seafood Side dish spices spicy summer Sweet tangy tender traditional Vegetarian versatile
  1. ante on Greek-Style Pasta SaladMay 4, 2025

    There's nothing better than a cold greek salad on a hot summer day. I love to add a little cold…

  2. Matthew on Indonesian green beef curry recipeMay 4, 2025

    Dear Wilma, credit to you has been given at the top of the recipe.

  3. Pane-Bistecca on Indonesian green beef curry recipeMay 4, 2025

    Could I please ask you to read my former comment and put down my name in this recipe, as the…

  4. timtim on Prime rib for dummies recipeMay 3, 2025

    Thanks for the recipe. I followed it and made the prime rib perfect - as it should be. bookmarked.

  5. Pane-Bistecca on Indonesian green beef curry recipeApril 26, 2025

    Hi, I have found this recipe, which is one of mine from Chefkoch UK, a food community, which has ceased…

Menu

  • Home
  • Recipes
  • About
  • Latest
  • Contact
  • Home
  • Blog
  • Recipes
  • Contact
  • Privacy Policy

Thesmartcookiecook.com©2022. healthiack.com

Share the content with your friends

Found something tasty on our page? Don’t forget to share it with your friends!

×