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