CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE
Steps:
- For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
- For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
- Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.
HERBED CREPES WITH SMOKED SALMON AND RADISHES
Categories Herb Quick & Easy Cream Cheese Salmon Radish Winter Gourmet
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Make crêpes:
- Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
- Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
- Prepare filling and assemble hors d'oeuvre:
- Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
- Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.
SMOKED SALMON APPETIZER CREPES
A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon., To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.
Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM
Provided by Food Network
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
- When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
- Ladle a few tablespoons of batter into the center of the hot pan.
- Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
- Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
- If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
- When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
- Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
- To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.
CREPES WITH SMOKED SALMON
Categories Fish Brunch Vegetarian Dinner Lunch
Number Of Ingredients 17
Steps:
- In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes. Lightly brush a 6 inch crepe pan or small nonstick skillet with melted butter and put over medium high heat. Ladle a few tablespoons of the batter into the center of the hot pan. Lift the pan, removing it from the heat and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. Return the pan to the heat and cook until the edges are crisp and the batter loses its shine, about 45 seconds to 1 minute. using a nonstick spatula, flip the crepe and continue cooking on the other side, another 45 seconds. If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order for it to fold properly. Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives and capers in a small bowl and season with salt and pepper to taste. Once you have all the steps complete, build your crepe and enjoy. Drizzle sauce on top. See photo at: http://www.beaugureaustudios.blogspot.ca/2013/03/ricotta-crepes-with-smoked-salmon.html
SPINACH CREPES WITH SMOKED SALMON AND CREAM CHEESE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 60 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Squeeze the spinach to drain out all excess moisture. Set aside. Place the eggs and milk in a bowl or food processor and beat until well blended. Blend in the flour until smooth. Add the spinach, scallions, half the dill, the cayenne pepper, salt and pepper and blend until very smooth. Stir in the water and allow the batter to rest for 15 minutes.
- Heat a seven- to eight-inch crepe pan over medium-high heat. Brush with oil. Pour about one-third cup of the batter into the pan, tilting the pan to coat the bottom evenly. Fry about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
- Beat the cream cheese until light and fluffy. Add the lemon peel, juice, shallots, remaining dill, capers and paprika. Spread each crepe with some of this mixture, then cover with a layer of smoked salmon. Roll each crepe jellyroll fashion and wrap in plastic wrap. Refrigerate at least two hours.
- Trim the uneven ends off the rolls and slice each into rounds 1/2-inch thick. Chill until ready to serve.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
BREAKFAST CREPES WITH SAVORY EGGS, SMOKED SALMON AND CAVIAR
This recipe was a product of cleaning out the fridge and being hungry. I had just catered a party and had leftover caviar, just a small spoonful, but that is all I needed; frozen crepes, eggs, herb cheese, smoked salmon and a little bechemel (white sauce) left from 2 nights ago. So that sealed the deal. This is something you can easily have done in a few minutes and serve. Make the sauce and the crepes ahead of time and then just scramble your eggs and roll the crepe. Warm up the sauce as the eggs cook and your are done. Now I know the caviar is a bit expensive, but for a special brunch a small amount goes a long way. Also, crepes are not that hard, and they freeze well. But many stores carry them pre-made in the frozen section these days. Recipe #262038 from Zaar is a simple basic crepe recipe.
Provided by SarasotaCook
Categories Breakfast
Time 25m
Yield 4 Crepes, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
- Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
- Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
- Salmon -- Buying it in a package it should already be thin sliced and ready to use.
- Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!
Nutrition Facts : Calories 676.9, Fat 46.8, SaturatedFat 22.9, Cholesterol 827.4, Sodium 1869.1, Carbohydrate 19.1, Fiber 0.3, Sugar 0.8, Protein 43.4
BUCKWHEAT CREPES WITH SMOKED SALMON
Make and share this Buckwheat Crepes With Smoked Salmon recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour, egg and a splash of milk in a bowl and whisk until smooth. Gradually whisk in the remaining milk.
- Mix the ricotta with the garlic, parsley, pepper, and lemon rind.
- Heat a tsp of the oil in a non-stick frying pan; when hot pour off any excess and spoon 3 tbsp of the flour-and-milk batter into the pan. Cook on each side until browned.
- Transfer to a plate and keep warm. Make three more crepes in the same way, adding more oil if necessary. Divide the ricotta and artichoke between the crepes, drizzle with lemon juice, grind some black pepper over and serve with the salmon.
Nutrition Facts : Calories 752.8, Fat 29.1, SaturatedFat 7.6, Cholesterol 143.3, Sodium 1296.1, Carbohydrate 78.8, Fiber 23.4, Sugar 4.5, Protein 51.5
SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
More about "crepes with smoked salmon food"
SMOKED SALMON AND CREAM CHEESE CRêPES RECIPE
From foodandwine.com
Servings 8Total Time 1 hr 30 mins
- In a bowl, whisk the milk with the water, melted butter and eggs. Mix the flour and salt in another bowl. Whisk the milk mixture into the flour. Strain the batter into a measuring cup and refrigerate for 1 hour.
- In a bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill and fish sauce and season with pepper.
- Spray a 12-inch nonstick skillet with cooking spray. Heat the skillet over moderate heat. Pour 1/3 cup of the crêpe batter into the skillet and swirl the pan to coat it evenly. Cook the crêpe until lightly golden on the bottom, about 1 minute. Flip the crêpe and cook for about 30 seconds longer. Transfer the crêpe to a plate and repeat with the remaining batter.
- In a medium bowl, toss the spinach with the olive oil and balsamic vinegar. Fold each crêpe in half. Spread about 2 tablespoons of the cream cheese mixture vertically down the center of each crêpe. Lay the salmon over the cream cheese. Top with the spinach salad and tomatoes and season with pepper. Fold one side of the crêpe over the filling, roll to close and serve.
SMOKED SALMON CREPES – ERICA'S RECIPES – SALMON CREPE …
From ericasrecipes.com
Cuisine French-InspiredTotal Time 40 minsCategory Breakfast, Brunch, Main CourseCalories 622 per serving
- Heat a medium saucepot over medium-high heat. Add the butter and, once melted, add the flour. Whisk until smooth and allow to cook 1-2 minutes (to cook the flour) until lightly golden.
- In a mixing bowl, whisk together the eggs. Add the cream, salt, dill, parsley, and 2 ounces Fontina cheese.
- Lay a crepe on a plate. Top with ⅛ of the egg mixture and ⅛ of the remaining 4 ounces Fontina cheese. Fold crepe around the filling. Drizzle white wine béchamel sauce over and garnish with dill and parsley.
SMOKED SALMON COCKTAIL CRêPES - RECIPE - FINECOOKING
From finecooking.com
SMOKED SALMON & DILL CRêPES RECIPE | GET CRACKING
From eggs.ca
CREAMY SMOKED SALMON BREAKFAST CRêPES | CANADIAN LIVING
From canadianliving.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
ROLLED CREPES WITH SMOKED SALMON AND CREAM CHEESE
From eatsmarter.com
FRENCH FARE: SALMON AND SPINACH CRêPES - FOOD REPUBLIC
From foodrepublic.com
CREPE ROLLS WITH SMOKED SALMON RECIPE | EAT SMARTER …
From eatsmarter.com
SMOKED SALMON CREPE CAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
SMOKED SALMON CRêPES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory BrunchServings 4
BEST SMOKED SALMON CREPES WITH CREAMY DILL SAUCE …
From foodnetwork.ca
BEST CREPES WITH SMOKED SALMON, RICOTTA, RED ... - FOOD NETWORK …
From foodnetwork.ca
HERBED EGG CRêPES FILLED WITH SMOKED SALMON - FOOD & WINE
From foodandwine.com
SMOKED SALMON & CAPER CRêPES | JEFF'S GARDEN FOODS
From jeffsgardenfoods.com
PARSLEY CREPES WITH SMOKED SALMON - ADRENALCALM
From adrenalcalm.com
SPINACH AND SMOKED SALMON CREPES - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
SPINACH CREPE WITH SMOKED SALMON & AVOCADO - MY RELATIONSHIP …
From myrelationshipwithfood.com
SMOKED SALMON CREPES WITH CREAMY MUSTARD SAUCE - KRAVINGS …
From kravingsfoodadventures.com
BREAKFAST CREPES WITH SMOKED SALMON - DIABETES STRONG
From diabetesstrong.com
SMOKED SALMON CRêPES RECIPE | MYRECIPES
From myrecipes.com
10 BEST SALMON CREPES RECIPES | YUMMLY
From yummly.com
RYE CREPES WITH SMOKED SALMON, CRèME FRAîCHE, AND PICKLED …
From cooksillustrated.com
FRESH HERB AND SMOKED SALMON CREPES | METRO
From metro.ca
BUCKWHEAT CRêPES WITH SMOKED SALMON - HAVOC IN THE KITCHEN
From havocinthekitchen.com
SESAME CREPES WITH FIRE-SMOKED SALMON - CULINARY INTERLUDE
From yourculinaryinterlude.com
DILLY CREPES WITH SMOKED SALMON - REALPLANS.COM
From realplans.com
SMOKED SALMON CREPES RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
SMOKED SALMON CRêPES WITH YOGURT SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
DILL CREPES WITH SMOKED SALMON - SWEET & SAVORY
From sweetandsavorybyshinee.com
SMOKED SALMON CRêPES WITH CREAMED PEAS - WHOLE FOODS MARKET
From wholefoodsmarket.com
SMOKED SALMON AND CREAM CHEESE CREPES - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
SAVORY CREPES RECIPE WITH SMOKED SALMON | GRAB THE MANGOS
From grabthemangos.com
SMOKED SALMON AND CHEESE CREPES RECIPE - TASTE OF RECIPES
From tasteofrecipes.com
SMOKED SALMON CREPES - GOURMET CREPES CAFE & CATERING
From gourmetcrepescatering.com
SPINACH CRÊPES WITH SMOKED SALMON & HERBED …
From canadianliving.com
SAVORY CREPES RECIPE WITH SMOKED SALMON
From pinterest.ca
NORTHWEST SMOKED SALMON CRêPES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love