Smoked Salmon and Cream Cheese Crepes Recipe

Name: Smoked Salmon and Cream Cheese Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole milk; 1/2 cup water; 6 tablespoons butter, melted; 3 large eggs; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 2 tablespoons lemon zest; 1 medium shallot, minced; 1/4 cup capers, rinsed and chopped; 1 tablespoon minced dill; 1/4 teaspoon Asian fish sauce; Freshly ground pepper; 3 cups baby spinach (3 ounces); 1 teaspoon extra-virgin olive oil; 1 teaspoon balsamic vinegar; 1/2 pound sliced smoked salmon; 2 plum tomatoes, thinly sliced

Servings: persons

1 1/2 cups whole milk
1/2 cup water
6 tablespoons butter, melted
3 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon salt
8 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons lemon zest
1 medium shallot, minced
1/4 cup capers, rinsed and chopped
1 tablespoon minced dill
1/4 teaspoon Asian fish sauce
Freshly ground pepper
3 cups baby spinach (3 ounces)
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 pound sliced smoked salmon
2 plum tomatoes, thinly sliced

1
In a bowl, whisk the milk with the water, melted butter and eggs.
2
Mix the flour and salt in another bowl.
3
Whisk the milk mixture into the flour.
4
Strain the batter into a measuring cup and refrigerate for 1 hour.
5
In a bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill and fish sauce and season with pepper.
6
Spray a 12-inch nonstick skillet with cooking spray.
7
Heat the skillet over moderate heat.
8
Pour 1/3 cup of the crepe batter into the skillet and swirl the pan to coat it evenly.
9
Cook the crepe until lightly golden on the bottom, about 1 minute.
10
Flip the crepe and cook for about 30 seconds longer.
11
Transfer the crepe to a plate and repeat with the remaining batter.
12
In a medium bowl, toss the spinach with the olive oil and balsamic vinegar.
13
Fold each crepe in half.
14
Spread about 2 tablespoons of the cream cheese mixture vertically down the center of each crepe.
15
Lay the salmon over the cream cheese.
16
Top with the spinach salad and tomatoes and season with pepper.
17
Fold one side of the crepe over the filling, roll to close and serve.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1/2 cup water, 6 tablespoons butter, melted, 3 large eggs, and more.

Yes, Smoked Salmon and Cream Cheese Crepes 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.

Smoked Salmon and Cream Cheese Crepes

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