Spinach CrÊpes With Smoked Salmon Food

SPINACH CREPES WITH SMOKED SALMON AND CREAM CHEESE

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.

SPINACH CRÊPES WITH SMOKED SALMON

Steps:

• For the crêpes: 1. With an electric mixer at high speed, beat the eggs and milk for about 1 minute. 2. Add the flour and beat until smooth, about another minute. Stir in the spinach, scallions,dill, cayenne, salt and pepper. 3. Stir in the water and allow the batter to rest at least 15 minutes. For the filling: 1. With an electric mixer, beat the cream cheese until fluffy. 2. Beat in the lemon zest, juice, shallots, dill, capers and paprika. Set aside while cooking the crêpes. To cook: 1. Heat an 8-inch crêpe (or other non-stick pan) over med-high heat. Brush with vegetable oil. 2. Ladle a scant 1/3 cup of the batter onto the pan, tilting to coat it evenly. Cook about 2 minutes or until lightly brown. Loosen edge with a spatula and turn quickly, using your fingers. 3. Cook another 30 seconds, remove and allow to cool. To assemble the dish: 1. Spread about 2 tablespoons of the herbed cream cheese on the less attractive side of the crêpes. Cover with some smoked salmon. 2. Roll each crêpe tightly into a cigar shape and wrap each individually in plastic wrap. 3. Place in the refrigerator and chill for at least 2 hours. To serve: Trim the unveven ends from the crêpes and cut into 1/2-inch thick slices. Arrange decoratively on a platter and serve chilled. Makes about 55-60. To make ahead: The crêpes can be made ahead up to 2 days and stored, wrapped tightly, in the refrigerator.