SPINACH CREPES WITH SMOKED SALMON AND CREAM CHEESE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 60 hors d'oeuvres
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
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Robert Shirley
[email protected]These crepes were a bit bland. I think I should have added more salt or pepper.
Ijeoma Okoro
[email protected]These crepes were a bit too rich for my taste, but they were still good. I think I'll try making them with a different filling next time.
AZ az
[email protected]I'm not a big fan of crepes, but these were actually really good. The filling was creamy and flavorful, and the crepes themselves were light and fluffy.
Supun Chanuka
[email protected]I'm so glad I found this recipe. These crepes were a perfect way to use up some leftover spinach.
Zeeshan Shanii
[email protected]These crepes were amazing! I will definitely be making them again and again.
Mehram Khaskheli
[email protected]Overall, I thought these crepes were pretty good. I would make them again, but I would make a few changes to the recipe.
Rambha Tamang
[email protected]I had some trouble getting the crepes to flip without breaking. I think I need more practice.
Dimpho chiller bae Ntuli
[email protected]The crepes were a bit bland. I think I should have added more salt or pepper.
Sochima Ezeoba
[email protected]These crepes were a bit too rich for my taste, but they were still good. I think I'll try making them with a different filling next time.
Amin Abdi
[email protected]I'm not a fan of spinach, but these crepes were surprisingly good. The filling was creamy and flavorful, and the crepes themselves were light and fluffy.
Nicola Kopsch
[email protected]Delicious! I made these crepes for brunch and they were a huge success. Everyone loved them.
Prophet Micadeolu
[email protected]The crepes were easy to make and turned out perfectly. The filling was flavorful and rich. I would highly recommend this recipe.
Ga El
[email protected]These crepes were a hit! The combination of spinach, smoked salmon, and cream cheese was divine. I'll definitely be making them again.