Spinach CrÊpes With Smoked Salmon Recipes

SPINACH-FILLED CREPES WITH SMOKED SALMON SAUCE

Steps:

• Whisk together the eggs, milk, and salt. Slowly sprinkle in the flour while whisking into a smooth batter. Warm an 8- to 10-inch skillet over medium-low heat. Add the butter and once it has melted, whisk half of it into the batter quickly.
• Pour about ¼ cup of batter into the hot skillet and immediately rotate the pan in a circular motion to spread the batter as it cooks on. You may need to adjust the amount of batter you pour into your pan, until you have consistently thin crepes. As soon as the edges start to come up or it appears dry in the center, loosen by shaking the pan, then lift and flip over the crepe. Cook for another 30 seconds and then it should be done. Repeat making the crepes until you run out of batter. Add more butter as needed to keep the crepes from sticking.
• In a large saute pan over medium high heat, add the chopped onions and a splash of water. Sauté lightly until they become nearly translucent, about 5-10 minutes. Next, drizzle in the olive oil, fold in the chopped spinach or greens, and sprinkle with the salt. Cook, tossing the onions & greens periodically until the greens are wilted and bright green. Transfer to a small-holed colander or wire mesh strainer to drip out any excess liquid.
• In a pot, melt the butter over medium heat. Sprinkle in the flour, while stirring to combine. Cook this roux for 5 minutes or more until it becomes a very light golden color. Pour in half of the warm milk. Stir the sauce until it comes up to a simmer. Pour in the remaining warm milk and continue to stir until it has thickened, another 5-10 minutes of simmering and stirring. Fold in the crumbled smoked salmon and dill. Taste. Add more salt and a few grinds of black pepper, if needed.
• Return to the filling, squeezing out any residual liquid from the greens. Fold it together with the ricotta and dill.
• Place 2-3 dollops of the filling in the center of a crepe. Roll up the crepe and place in a casserole dish that has been lightly greased with butter. Repeat with the remaining crepes until you run out of crepes or filling.
• If making ahead, cover with foil or a lid and store in the fridge until you are ready to eat it.
• If enjoying immediately, preheat the oven to 350 degrees F. Cover with a lid or foil and bake for about 15-25 minutes, until the center is hot to the touch. Remove the lid, drizzle on the salmon sauce and continue to cook for another 5-10 minutes, until the dish is steamy.
• If starting from being stored in the fridge, place the cold covered dish in the oven as it preheats. Once the oven is fully hot, bake it for about 40-50 minutes, until the center is hot. Remove the foil or lid, drizzle with the cold sauce and bake for another 10-15 minutes.

HERBED CREPES WITH SMOKED SALMON AND RADISHES

Steps:

• Make crêpes:
• Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
• Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
• Prepare filling and assemble hors d'oeuvre:
• Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
• Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

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.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

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.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

SMOKED SALMON APPETIZER CREPES

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.

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.