Best 4 Salmon And Cream Cheese Crepe Appetizers Recipes

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Indulge in a culinary journey with our exquisite selection of salmon and cream cheese crepe appetizers, perfect for any occasion. These delightful morsels combine the delicate flavors of smoked salmon and creamy cheese, enveloped in tender crepes, to create a symphony of taste and texture. Discover a variety of recipes, each offering a unique twist on this classic combination. From classic crepes filled with luscious salmon and cream cheese to innovative variations featuring herbs, vegetables, and zesty sauces, our collection caters to every palate. Explore the art of crepe-making, with step-by-step instructions and helpful tips to ensure perfect crepes every time. Elevate your next gathering with these elegant and flavorful appetizers that are sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SALMON APPETIZER CREPES



Smoked Salmon Appetizer Crepes image

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

1 cup 2% milk
2 eggs
2 egg yolks
2 tablespoons butter, melted
2 tablespoons brandy or unsweetened apple juice
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
2 packages (3 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
4 teaspoons minced chives
1 package (4 ounces) smoked salmon or lox

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 CREAM CHEESE CREPE APPETIZERS



Salmon and Cream Cheese Crepe Appetizers image

Imagine a stack of crepes layered with Salmon and a cream cheese mixture topped with a green olive sliced into wedges and you have a beautiful and delicious appetizer for a crowd. .. or make this as a side and serve with salad and you have a meal. This recipe makes 2 stacks cut into 12 wedges.

Provided by Vseward Chef-V

Categories     Toddler Friendly

Time 1h15m

Yield 24 wedges, 24 serving(s)

Number Of Ingredients 12

1 cup flour
3 eggs
1 teaspoon salt
1 1/2 cups milk
3 tablespoons butter, melted and cooled
1 (7 ounce) can salmon, boneless skinless
1/4 cup mayonnaise
1 tablespoon chopped chives
pepper
6 ounces cream cheese
2 tablespoons mayonnaise
4 slices bacon, cooked crumbled

Steps:

  • Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
  • You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
  • Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
  • Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
  • Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
  • Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
  • On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
  • Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.

SALMON APPETIZERS



Salmon Appetizers image

As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 4 dozen.

Number Of Ingredients 7

1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
1 package (8 ounces) cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin, optional
8 flour tortillas (8 inches)

Steps:

  • Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SPINACH CREPES WITH SMOKED SALMON AND CREAM CHEESE



Spinach Crepes With Smoked Salmon And Cream Cheese image

Provided by Florence Fabricant

Categories     appetizer

Time 1h30m

Yield 60 hors d'oeuvres

Number Of Ingredients 17

1 package frozen chopped spinach, defrosted
3 large eggs
1 1/2 cups milk
1 cup flour
1 bunch scallions, trimmed and minced
1/3 cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper
1/2 cup water
1 to 2 tablespoons vegetable oil
1 pound cream cheese, at room temperature
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
2 shallots, finely minced
2 tablespoons drained capers
2 teaspoons Hungarian paprika
12 ounces smoked salmon, in thin slices

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

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure the crepes are cooked evenly and not too thick or too thin.
  • Don't overfill the crepes with the salmon and cream cheese mixture, or they will be difficult to roll.
  • If you are using smoked salmon, rinse it off before using it to remove any excess salt.
  • Serve the crepes immediately, or they will become soggy.

Conclusion:

Salmon and cream cheese crepes are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a dish that will impress your guests. So next time you are looking for a special appetizer, give these crepes a try!

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