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Jul 18 2009

Smoked Salmon and Cream Cheese Crêpes

Published by at 4:43 pm under Cooking at Home

In regards to our previous 2 posts with Italian food, we wanted to bring French into the mix for this entry – that way you don’t think we are neglecting French food! I actually have not been exposed to too many French cuisines, so it was a great opportunity when we found a great Smoked Salmon and Cream Cheese Crêpes recipe in Food & Wine Magazine’s May 2008 edition. Crêpes are very thin cooked pancake made from flour, eggs, butter, water, and whole milk, which can be accompanied with sweet fruit, or savory meats. In this recipe, we opted to go savory over sweet.

In a mixing bowl, whisk together the milk, water, melted butter, and eggs. In another bowl, mix together the flour and salt. Then whisk the milk mixture into the flour. Strain batter and refrigerate for about an hour.

In a mixing bowl, whisk together the milk, water, melted butter, and eggs. In another bowl, mix together the flour and salt. Then whisk the milk mixture into the flour. Strain batter and refrigerate for about an hour.

Next, prepare the cream cheese spread: In a bowl, blend the cream cheese with butter, lemon zest, shallot, capers (we chose not to use this ingredient), dill and fish sauce and season with pepper.

Next, prepare the cream cheese spread: In a bowl, blend the cream cheese with butter, lemon zest, shallot, capers (we chose not to use this ingredient), dill and fish sauce and season with pepper.

Oil a large skillet over moderate heat and pour a third of the batter into the skillet and swirl the pan to coat it evenly. Cook until lightly golden, then flip the crêpe and cook for about 30 seconds longer.

Spray a 12-inch nonstick skillet with cooking spray. Heat the skillet over moderate heat. Pour a third of the batter into the skillet and swirl the pan to coat it evenly. Cook until lightly golden, then flip the crêpe and cook for about 30 seconds longer.

To go inside the crêpes, we got some arugula in the garden (however, the recipe calls for spinach - use whatever you have). Toss the arugula in a little bit of olive oil and balsamic vinegar for extra flavor.

To go inside the crêpes, we got some arugula in the garden (however, the recipe calls for spinach - use whatever you have). Toss the arugula in a little bit of olive oil and balsamic vinegar.

To assemble, fold the crêpes in half, spread the cream cheese mixture down the center and layer the smoked salmon, arugula, and tomatoes on top. Fold one side of the crêpe over the filling, then fold the other side to close.

To assemble, fold the crêpes in half, spread the cream cheese mixture down the center and layer the smoked salmon, arugula, and tomatoes on top. Fold one side of the crêpe over the filling, then fold the other side to close.

The saltiness from the smoked salmon, the creaminess from the cheese spread, and the sweetness of the delicate crêpes really flows well together. I can't wait to try making crêpes next time and pairing it with strawberries and whipped cream for a fantastic dessert!

The saltiness from the smoked salmon, the creaminess from the cheese spread, and the sweetness of the delicate crêpes really flows well together. I can't wait to try making crêpes next time and pairing it with strawberries and whipped cream for a fantastic dessert!

To view or print-out this recipe, click here: Smoked Salmon and Cream Cheese Crêpes

11 responses so far

11 Responses to “Smoked Salmon and Cream Cheese Crêpes”

  1. Chef Eon 18 Jul 2009 at 5:02 pm

    This really sounds great, and the crepes look wonderful!

  2. Nutmeg Nannyon 19 Jul 2009 at 11:52 am

    Oh yum! My boyfriend would love this meal:)

  3. Sprouted Kitchenon 19 Jul 2009 at 12:35 pm

    yum, love smoked salmon. Unless its really salty. I do want to master a crepe someday too!

  4. Jessica@Foodmayhemon 19 Jul 2009 at 4:55 pm

    Smoked salmon and cream cheese is such a super combo. I bet your crepe was insanely good.

  5. Carolyn Jungon 19 Jul 2009 at 11:11 pm

    Anything with salmon and cream cheese is a winner in my book. These crepes look awesome!

  6. Fearless Kitchenon 20 Jul 2009 at 7:29 am

    This looks great. Most of my experience with crepes is on the sweet side, so these look especially good to me!

  7. Jenn AKA The Leftover Queenon 20 Jul 2009 at 8:06 am

    Those crepes look gorgeous! I love both sweet and savory versions – but this combination looks really really good!

  8. Stephenon 20 Jul 2009 at 12:00 pm

    For those who are fond of smoked salmon, have you tried making gravlax? It’s extremely easy, extremely quick (1 day), and delicious.

    Check out the recipe on my blog: http://theobsessivechef.blogspot.com

    Go to my recipe on April 4, 2008. One extra note: after the salmon has cured, rinse it thoroughly under cold water. Slice a little piece and taste it. If it’s too salty for you, soak the salmon in ice water in the fridge for 30 min to 1 hour.

  9. The Duo Disheson 20 Jul 2009 at 5:36 pm

    Savory crepes over the sweet ones any day. Mmmmm!

  10. thefoodaddictson 20 Jul 2009 at 9:56 pm

    Thanks for the tips, Stephen!

  11. chefboradeeon 21 Jul 2009 at 3:49 pm

    this salmon dish is perfect!! perfect crisp edges and luscious smoked salmon and cheese. oh, you are so good to me!

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