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
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.
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.
SALMON AND CREAM CHEESE CREPE APPETIZERS
Imagine a stack of crepes layered with Salmon and a cream cheese mixture topped with a green olive sliced into wedges and you have a beautiful and delicious appetizer for a crowd. .. or make this as a side and serve with salad and you have a meal. This recipe makes 2 stacks cut into 12 wedges.
Provided by Vseward Chef-V
Categories Toddler Friendly
Time 1h15m
Yield 24 wedges, 24 serving(s)
Number Of Ingredients 12
Steps:
- Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
- You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
- Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
- Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
- Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
- Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
- On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
- Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.
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.
SALMON WITH CREAM CHEESE, SPINACH & GARLIC
What a delicious way to get your salmon and your veggies!!! It's quick and easy to put together and is truly gourmet. They'll think you did alot more in the kitchen than you actually did (it'll be our little secret). I designed this for 2 but you can easily double or even triple this yummy recipe for your family or guests.
Provided by Realtor by day
Categories Very Low Carbs
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
- In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
- Sprinkle the chopped onion evenly over the cream cheese.
- Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
- Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
- Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.
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
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.
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SMOKED SALMON AND CREAM CHEESE CRêPES - FOOD & WINE
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- 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.
SPINACH-FILLED CREPES WITH SMOKED SALMON SAUCE
From thedailymeal.com
3.5/5 (2)Estimated Reading Time 3 minsServings 4Calories 783 per serving
- Whisk together the eggs, milk, and salt. Slowly sprinkle in the flour while whisking into a smooth batter. Warm an 8- to 10-inch skillet over medium-low heat. Add the butter and once it has melted, whisk half of it into the batter quickly.
- Pour about ¼ cup of batter into the hot skillet and immediately rotate the pan in a circular motion to spread the batter as it cooks on. You may need to adjust the amount of batter you pour into your pan, until you have consistently thin crepes. As soon as the edges start to come up or it appears dry in the center, loosen by shaking the pan, then lift and flip over the crepe. Cook for another 30 seconds and then it should be done. Repeat making the crepes until you run out of batter. Add more butter as needed to keep the crepes from sticking.
- In a large saute pan over medium high heat, add the chopped onions and a splash of water. Sauté lightly until they become nearly translucent, about 5—10 minutes. Next, drizzle in the olive oil, fold in the chopped spinach or greens, and sprinkle with the salt. Cook, tossing the onions & greens periodically until the greens are wilted and bright green. Transfer to a small-holed colander or wire mesh strainer to drip out any excess liquid.
- In a pot, melt the butter over medium heat. Sprinkle in the flour, while stirring to combine. Cook this roux for 5 minutes or more until it becomes a very light golden color. Pour in half of the warm milk. Stir the sauce until it comes up to a simmer. Pour in the remaining warm milk and continue to stir until it has thickened, another 5—10 minutes of simmering and stirring. Fold in the crumbled smoked salmon and dill. Taste. Add more salt and a few grinds of black pepper, if needed.
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