Best 6 Spinach Crepes With Smoked Salmon And Cream Cheese Recipes

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Indulge in a culinary journey with ourSpinach Crepes with Smoked Salmon and Cream Cheese, a delightful combination of flavors and textures. These delicate crepes are filled with a luscious mixture of smoked salmon, creamy cheese, and fresh spinach, creating a harmonious balance of savory and tangy notes. Accompanied by a zesty lemon butter sauce, this dish is an elegant appetizer or main course, perfect for special occasions or a delightful brunch. Additionally, we'll introduce you to variations of this classic recipe, including a vegetarian option with roasted vegetables, a gluten-free version using almond flour, and a creative crepe cake presentation for a stunning dessert. Get ready to impress your taste buds and embark on a culinary adventure with ourSpinach Crepes with Smoked Salmon and Cream Cheese, along with its versatile recipe variations.

Let's cook with our recipes!

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE



Lemony smoked salmon & spinach tagliatelle image

Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese

Provided by Good Food team

Categories     Main course

Time 25m

Number Of Ingredients 8

100g tagliatelle
1 tsp olive oil
1 garlic clove , finely chopped
50g spinach
75g cream cheese
zest and juice ½ lemon
75g smoked salmon , sliced
small handful basil , finely chopped

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
  • Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

Nutrition Facts : Calories 756 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium

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.

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

CREME OF SPINACH CREPES



Creme of Spinach Crepes image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 crepes

Number Of Ingredients 15

2 cups milk
1 3/4 cups flour, sifted
1/4 teaspoon salt
3 egg yolks
6 tablespoons melted butter, plus more softened butter for pan
1 pound frozen chopped spinach
2 cloves garlic, minced
1 small onion, sliced
3 tablespoons butter
Salt
1/4 cup half-and-half
3 teaspoons flour
Steamed vegetables, for serving, optional
Grated Parmesan, for topping
Roasted red peppers, sliced, for topping

Steps:

  • For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
  • Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
  • For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
  • In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
  • Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

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



Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup creme fraiche
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups fresh ricotta, drained through a cheesecloth for 2 hours
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
2 teaspoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
8 ounces paper-thin slices smoked salmon
1 small red onion, halved and thinly sliced
2 tablespoons drained capers in brine

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.

SALMON AND GOAT CHEESE CREPES



Salmon and Goat Cheese Crepes image

Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.-

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 16

3 large eggs
1-1/4 cups 2% milk
1/2 cup water
1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon salt
FILLING:
12 ounces fresh goat cheese
3/4 cup roasted sweet red peppers
1 tablespoon plus 1-1/2 teaspoons lemon juice
1-1/2 teaspoons smoked paprika
1 garlic clove, peeled and halved
1 pound smoked salmon fillets
2 cups fresh baby spinach
3 tablespoons capers, drained
1 tablespoon snipped fresh dill

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

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use fresh ingredients: The fresher your ingredients, the better your crepes will taste. This is especially important for the spinach, salmon, and cream cheese.
  • Don't overmix the batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
  • Cook the crepes over medium heat: Cooking the crepes over medium heat will help them cook evenly and prevent them from burning.
  • Flip the crepes carefully: When flipping the crepes, be careful not to tear them. Use a spatula that is thin and flexible.
  • Fill the crepes immediately: Once the crepes are cooked, fill them with the spinach, salmon, and cream cheese mixture immediately. This will help keep the crepes warm and prevent them from drying out.

Conclusion:

Spinach crepes with smoked salmon and cream cheese are a delicious and elegant dish that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect crepes every time. So next time you're looking for a special breakfast, lunch, or dinner recipe, give these crepes a try. You won't be disappointed!

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