Smoked Salmon Crepes

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Smoked Salmon Crepes This is a fancy pants recipe that looks and tastes great and is easy to make. Crepe Ingredients: 2 eggs 1 ¼ cup of 1% milk Pinch of salt 1 cup of all-purpose flour Filling Ingredients: herb and garlic flavoured cream cheese 1 cup packed

Draft

This is a fancy pants recipe that looks and tastes great and is easy to make.

Crepe Ingredients:

• 2 eggs
• 1 ¼ cup of 1% milk
• Pinch of salt
• 1 cup of all-purpose flour

 

Filling Ingredients:

• herb and garlic flavoured cream cheese (I used goat cheese instead)
• 1 cup packed baby spinach leaves (didn't have any, didn't use it)
• 8-10 thin slices of smoked salmon

 

In a bowl, whisk the eggs, milk and salt. Whisk in the flour until the batter is smooth. Cover and let rest at room temperature for 30 minutes. Heat a non-stick crepe pan (or whatever pan you have) over medium heat, then lift the pan and add ¼ cup of batter. Swirl the batter in the pan until it reaches a crepe sized circle, return to the heat and cook for 30 seconds. Flip the crepe and cook for 30 seconds more. The crepes should be golden brown. Transfer the cooked crepe to a plate and cover with foil. Repeat this process with the remaining batter.

 

When all of the crepes have been made, spread a thin layer of cream cheese over each, then place spinach leaves down the middle, followed by one slice of smoked salmon. Fold the bottom edge of the crepe over the salmon, then fold the top edge down over the bottom.

 

I cut the crepes in half in order to serve them as an appetizer, but if left whole, they would make a great first course dish.

 

Makes 8-10 fancy pants crepes.