Passover Crepes with Cream Cheese and Smoked Salmon – a delicious recipe with unsalted butter, milk, egg, potato starch, almond meal, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Melt 1 Tbsp.
2
butter.
3
Add to milk and egg in large bowl; whisk until blended.
4
Combine potato starch and almond meal.
5
Add to milk mixture; mix well.
6
Let stand 20 min.
7
Melt 1/2 Tbsp.
8
of the remaining butter in small skillet on medium heat.
9
Stir crepe batter.
10
Add 2 Tbsp.
11
batter to skillet; immediately tilt skillet to evenly cover bottom with batter.
12
Cook 1 min.
13
or until bottom is lightly browned; turn.
14
Cook 20 sec.
15
Transfer crepe to ovenproof plate.
16
Repeat with remaining batter to make a total of 12 crepes, adding remaining butter as needed to prevent crepes from sticking to skillet.
17
As the crepes are cooked, stack them between sheets of waxed paper on plate and place in warm oven to keep them warm until ready to use.
18
Mix cream cheese and horseradish until blended; spread onto crepes.
19
Top with salmon; fold in half.
20
Garnish with dill.
550
kcal
Calories
45
g
Fat
16
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup unsalted butter, divided, 3/4 cup whole milk, 1 egg, 3/4 cup potato starch, and more.
Yes, Passover Crepes with Cream Cheese and Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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