SMOKED-SALMON CRêPE TORTE
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.
Provided by Mary Cech
Categories Cheese Dairy Fish Appetizer Brunch Side Dinner Lunch Buffet Cream Cheese Seafood Salmon Advance Prep Required Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
- Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
- To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
- Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
- Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.
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
CREPES WITH SALMON FILLING
Make and share this Crepes With Salmon Filling recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.
- Add the onion and celery and continue to saute for 3-4 minutes longer.
- Blend in the flour and cook, stirring constantly, for 1-2 more minutes.
- Add the chicken broth, lemon juice and Worcestershire sauce.
- Cook over low heat, stirring constantly, until mixture thickens.
- Blend in the flaked salmon, sour cream, pimientos and parsley.
- Heat 1 minute.
- Place 1/4 cup filling on each of the crepes.
- Roll crepes and place seam side down in greased baking pan in single layer.
- Spoon remaining filling over crepes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted.
- Place under broiler for 2 minutes to brown cheese.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 405.4, Fat 27.9, SaturatedFat 10.7, Cholesterol 71.2, Sodium 467.5, Carbohydrate 13.8, Fiber 1.2, Sugar 3.6, Protein 25
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
ULTIMATE SALMON CREPES
My mom always made these for special occasions. They are so delicious and make a very impressive presentation. Time to make includes the two hours to chill the crepe batter.
Provided by Vaguely Vegan
Categories Canadian
Time 2h55m
Yield 24 crepes, 12 serving(s)
Number Of Ingredients 16
Steps:
- CREPES.
- Combine flour and salt in a medium sized blow.
- Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
- Melt butter and stir into batter.
- Cover and chill two hours.
- Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
- Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
- Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
- As crepes are baked, stack on a plate with paper towels between; keep warm.
- Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
- FILLING.
- Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
- Cook, stirring constantly until bubbly.
- Stir in salt, pepper, tarragon and cream.
- Continue cooking and stirring until sauce thickens and boils for 1 minute.
- Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan.
- Cook 1 minute longer, remove from heat.
- Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
- Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2.
- Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
- Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes).
- Serve hot.
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.
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- 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.
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- Cover and chill over night. If you can't do that, make sure to gently but firmly tap the bottom of the bowl on the counter to get the extra air bubbles out of the batter.
- Pick pan up off the heat and scoop 1/4 cup of batter onto 1 side of the pan. Swirl the batter around to coat the whole bottom and place back on the heat.
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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.
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- St-Viateur Bagel & Café. 8.6. 1127 ave. du Mont-Royal Est (coin Christophe-Colomb), Montréal, QC. Bagel Shop · Plateau-Mont-Royal · 84 tips and reviews. Frank: The traditional lox and bagel sandwiches are excellent.
- Beautys Luncheonette. 8.0. 93 ave. du Mont-Royal Ouest (coin St-Urbain), Montréal, QC. Breakfast Spot · Mile-End · 136 tips and reviews. Jorge Jr: My usual order: Smoked Salmon Bagel followed by Super Beauty's 2 special with a freshly squeezed orange juice.
- St-Viateur Bagel (La Maison du Bagel) 8.9. 263 rue Saint-Viateur Ouest (entre Jeanne-Mance & du Parc), Montréal, QC. Bagel Shop · Mile-End · 150 tips and reviews.
- Lawrence. 8.4. 9 Fairmount Est (coin Saint Laurent), Montréal, QC. Modern European Restaurant · Mile-End · 112 tips and reviews. Bn G: MUST: Eggs with Smoked Salmon.
- La Mer. 8.7. 1840 Boul. Réne-Lévesque Est (Papineau), Montréal, QC. Fish Market · Ville-Marie · 17 tips and reviews. Kristy Lzg: Oysters and fresh fish, but don't get the prepared octopus not any other prepared dish there ...
- Chez Jacquie Et France. 8.9. 4609 Bannantyne, Montréal, QC. Breakfast Spot · Verdun · 10 tips and reviews. Jay Taube: Had the Smoked Salmon eggs benedict.. Was delicious!!
- larrys. 9.2. 5201 Boul Saint-Laurent (coin Fairmount), Montréal, QC. Restaurant · Mile-End · 26 tips and reviews. Peggy Li: Everything we had was amazing (latte, soup – tomato fennel, smoked salmon, and dry sausage).
- Aux Vivres. 8.8. 4631 boul. Saint-Laurent (entre Mont-Royal & Villeneuve), Montréal, QC. Vegetarian / Vegan Restaurant · Mile-End · 201 tips and reviews. Fiorella V: Great vegan food, the dragon bowl & veggie lox sandwich are my favourites!
- Boucherie Atlantique. 7.9. 5060, Chemin de la Côte-des-Neiges (at Queen Mary Rd.) , Montréal, QC. Butcher · Côte-des-Neiges · 4 tips and reviews. Mila: Best smoked salmon made in house!
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