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Smoked Salmon & Cream Cheese Crepes
Cummulative Rating
N/A
Servings
Makes 8 servings
Difficulty
Medium |
Ingredients
For the filling:
8 oz. cream cheese, softened
2 Tablespoons unsalted butter, softened
Zest of 1 lemon
1 medium shallot, minced
2 Tablespoons capers, drained, rinsed and chopped
2 teaspoons fresh dill, chopped
Salt and freshly ground black pepper
3 cups baby spinach, washed and dried
1/2 teaspoon balsamic vinegar
1-1/2 teaspoons extra virgin olive oil
1/2 lb. smoked salmon, sliced
2 plum tomatoes, thinly sliced
For the crepes:
1/2 cup gf flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 Tablespoons unsalted butter, melted
2 Tablespoons unsalted butter
Pinch of salt |
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Directions
Prepare the cream cheese and fresh spinach filling:
In a medium bowl, blend the cream cheese with the butter, lemon zesst, shallots, capers and dill. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
In another medium bowl, toss the spinach with the balsamic vinegar and olive oil. Set aside.
Make the crepes:
Combine the gf flour, milk, lukewarm water, eggs, 2 Tablespoons melted butter,and salt in a food processor until smooth. Pour the batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting it off the heat and tilting the pan so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crépe over, using your fingers or a spatula, and cook until the second side is lightly browned. Remove the crépe to a piece of wax paper. Continue to cook the rest of the crépes, buttering the pan and stirring the batter before starting each one.
To assemble, spread about 1 tablespoon of the cream cheese mixture vertically down the center of each crepe. Lay the salmon over the cream cheese and top with spinach and tomatoes. Season with salt and freshly ground black pepper. Roll the sides of the crepe over the filling to close and serve. Repeat process with the remaining filling and crepeps. |
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Tips
This makes a wonderful lunch meal or light dinner. You could also make mini crepes and serve these as an appetizer.
This is not terribly difficult to make...you just need to make sure that all your ingredients are prepped before you begin making the crepes.
We used the Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. www.glutenfree.com. |
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