Spinach Crepes With Smoked Salmon And Cream Cheese

Name: Spinach Crepes With Smoked Salmon And Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package frozen chopped spinach, defrosted; 3 large eggs; 1 1/2 cups milk; 1 cup flour; 1 bunch scallions, trimmed and minced; ⅓ cup chopped fresh dill; Pinch of cayenne pepper; Salt and freshly ground black pepper; 1/2 cup water; 1 to 2 tablespoons vegetable oil; 1 pound cream cheese, at room temperature; 1 tablespoon grated lemon rind; 1 tablespoon fresh lemon juice; 2 shallots, finely minced; 2 tablespoons drained capers; 2 teaspoons Hungarian paprika; 12 ounces smoked salmon, in thin slices

Servings: persons

1 package frozen chopped spinach, defrosted
3 large eggs
1 1/2 cups milk
1 cup flour
1 bunch scallions, trimmed and minced
⅓ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper
1/2 cup water
1 to 2 tablespoons vegetable oil
1 pound cream cheese, at room temperature
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
2 shallots, finely minced
2 tablespoons drained capers
2 teaspoons Hungarian paprika
12 ounces smoked salmon, in thin slices

1
Squeeze the spinach to drain out all excess moisture.
2
Set aside.
3
Place the eggs and milk in a bowl or food processor and beat until well blended.
4
Blend in the flour until smooth.
5
Add the spinach, scallions, half the dill, the cayenne pepper, salt and pepper and blend until very smooth.
6
Stir in the water and allow the batter to rest for 15 minutes.
7
Heat a seven- to eight-inch crepe pan over medium-high heat.
8
Brush with oil.
9
Pour about one-third cup of the batter into the pan, tilting the pan to coat the bottom evenly.
10
Fry about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer.
11
Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
12
Beat the cream cheese until light and fluffy.
13
Add the lemon peel, juice, shallots, remaining dill, capers and paprika.
14
Spread each crepe with some of this mixture, then cover with a layer of smoked salmon.
15
Roll each crepe jellyroll fashion and wrap in plastic wrap.
16
Refrigerate at least two hours.
17
Trim the uneven ends off the rolls and slice each into rounds 1/2-inch thick.
18
Chill until ready to serve.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 package frozen chopped spinach, defrosted, 3 large eggs, 1 1/2 cups milk, 1 cup flour, and more.

Yes, Spinach Crepes With Smoked Salmon And Cream Cheese 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.

That's it — enjoy your meal!