DELMONICO'S SMOKED SALMON AND BRIE CREPES WITH HERBSAINT BUTTER
This recipe is a little different tasting but it is delicious. I use Crepes Recipes by mspecangirl # 108341, #55172 by love4culinary or #12955 by Lali - these are all very good and they can be made in advance & frozen so that you will be able to make these at once. If you prefer another crepe recipe by all means use it. Recipe originally courtesy of Emeril Lagasse - Television Food Network, 2003.
Provided by Manami
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a saucpen, over medium heat, combine the shallots and Herbsaint.
- Season with salt and cayenne.
- Bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until the mixture reduces by half.
- Add the cream and continue to cook for 2 minutes.
- Remove from the heat and whisk in the butter, a couple of pieces at a time.
- Season with Worcestershire and hot sauce (if using).
- Strain through a fine-mesh sieve and keep hot.
- Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
- Roll each crepe up tightly.
- Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
- Fry the spinach until crispy, about 1 minute.
- Remove and drain on paper towels.
- Season with salt.
- To serve, spoon the sauce in the center of each plate.
- Lay a couple of the crepes in the center of the sauce.
- Garnish with some of the fried spinach.
Nutrition Facts : Calories 1601.7, Fat 81.3, SaturatedFat 47.1, Cholesterol 277.4, Sodium 2523.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.7, Protein 66.3
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Mand Star
[email protected]These crepes were a disaster! They were so dry and tough that I couldn't even eat them.
Rabia Khan
[email protected]I would not recommend this recipe. The crepes were difficult to make and the filling was not very flavorful.
Damien Reyna
[email protected]These crepes were a lot of work to make, and they weren't worth the effort. The filling was bland and the crepes were tough.
Sajad Roy
[email protected]I followed the recipe exactly, but my crepes turned out dry and tough. I'm not sure what I did wrong.
Kumari Rani
[email protected]These crepes were a little bland for my taste. I would have liked more seasoning in the filling.
Ahmed Shipu
[email protected]I've never had crepes before, but these were delicious! The filling was flavorful and the crepes were light and fluffy.
Ishwor Stha
[email protected]These crepes were easy to make and turned out perfectly. They were a big hit with my guests.
June Viviani
[email protected]I loved the combination of flavors in these crepes. The smoked salmon and brie were rich and creamy, and the herbsaint butter added a nice touch of sweetness.
Tushal Kumar
[email protected]These crepes were amazing! The smoked salmon and brie were a perfect combination, and the herbsaint butter added a touch of sophistication.
Abdulsamad Suleiman
[email protected]The crepes were a little tricky to make, but they were worth the effort. The filling was delicious, and the crepes were a beautiful presentation.
raider_ taiter
[email protected]I've made these crepes several times now, and they're always a hit. They're perfect for a special occasion or a simple weeknight meal.
Sharoz Sheikh
[email protected]These crepes were easy to make and turned out beautifully. The flavors were perfect together, and the crepes were a big hit with my family.
Md Mahid Hassan
[email protected]I'm not a fan of smoked salmon, but I loved these crepes! The brie and herbsaint butter were so delicious that I didn't even miss the salmon.
Christian Bediako
[email protected]These crepes were a hit at my dinner party! The smoked salmon and brie filling was rich and flavorful, and the herbsaint butter added a touch of elegance. The crepes themselves were light and tender, and they held up well to the filling.