**Indulge in a Culinary Delight: Explore the World of Salmon Crepes**
Embark on a gastronomic journey with the Ultimate Salmon Crepes, a dish that combines the delicate flavors of salmon with the fluffy goodness of crepes. This versatile dish can be enjoyed as a savory brunch, a light lunch, or an elegant dinner. With variations ranging from classic to modern, there's a salmon crepe recipe for every palate. Dive into the world of crepes and discover the perfect combination of textures and flavors that will tantalize your taste buds. From the simple yet divine Classic Salmon Crepes to the indulgent Smoked Salmon and Cream Cheese Crepes, each recipe offers a unique culinary experience. Prepare to be amazed by the culinary possibilities that await you.
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.
SALMON CREPES
Steps:
- Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour.
- Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
- Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs.
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.
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:
- Choose the right salmon. Fresh, wild-caught salmon is the best choice for this recipe. Avoid farmed salmon, as it can be mushy and have a less flavorful taste.
- Cook the salmon properly. Salmon should be cooked until it is just opaque in the center. Overcooked salmon will be dry and tough.
- Make sure the crepes are thin and delicate. The crepes should be cooked until they are just set, but not browned. If the crepes are too thick, they will be difficult to roll.
- Use a variety of fillings. In addition to salmon, you can also fill the crepes with other ingredients such as cream cheese, vegetables, or fruit. Get creative and experiment with different flavor combinations.
- Serve the crepes immediately. Crepes are best served fresh out of the pan. If you need to make them ahead of time, you can store them in the refrigerator for up to 24 hours. To reheat, simply warm them up in a skillet over medium heat.
Conclusion:
Salmon crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make these crepes at home. So next time you're looking for a new and exciting way to enjoy salmon, give this recipe a try. You won't be disappointed!
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