SALMON CREPES
Steps:
- Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour.
- Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
- Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs.
CREPES AU SALMON VIN BLANC
Steps:
- Melt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.
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.
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.
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
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