Best 4 Spinach CrÊpes With Smoked Salmon Recipes

SPINACH-FILLED CREPES WITH SMOKED SALMON SAUCE

Steps:

• Whisk together the eggs, milk, and salt. Slowly sprinkle in the flour while whisking into a smooth batter. Warm an 8- to 10-inch skillet over medium-low heat. Add the butter and once it has melted, whisk half of it into the batter quickly.
• Pour about ¼ cup of batter into the hot skillet and immediately rotate the pan in a circular motion to spread the batter as it cooks on. You may need to adjust the amount of batter you pour into your pan, until you have consistently thin crepes. As soon as the edges start to come up or it appears dry in the center, loosen by shaking the pan, then lift and flip over the crepe. Cook for another 30 seconds and then it should be done. Repeat making the crepes until you run out of batter. Add more butter as needed to keep the crepes from sticking.
• In a large saute pan over medium high heat, add the chopped onions and a splash of water. Sauté lightly until they become nearly translucent, about 5-10 minutes. Next, drizzle in the olive oil, fold in the chopped spinach or greens, and sprinkle with the salt. Cook, tossing the onions & greens periodically until the greens are wilted and bright green. Transfer to a small-holed colander or wire mesh strainer to drip out any excess liquid.
• In a pot, melt the butter over medium heat. Sprinkle in the flour, while stirring to combine. Cook this roux for 5 minutes or more until it becomes a very light golden color. Pour in half of the warm milk. Stir the sauce until it comes up to a simmer. Pour in the remaining warm milk and continue to stir until it has thickened, another 5-10 minutes of simmering and stirring. Fold in the crumbled smoked salmon and dill. Taste. Add more salt and a few grinds of black pepper, if needed.
• Return to the filling, squeezing out any residual liquid from the greens. Fold it together with the ricotta and dill.
• Place 2-3 dollops of the filling in the center of a crepe. Roll up the crepe and place in a casserole dish that has been lightly greased with butter. Repeat with the remaining crepes until you run out of crepes or filling.
• If making ahead, cover with foil or a lid and store in the fridge until you are ready to eat it.
• If enjoying immediately, preheat the oven to 350 degrees F. Cover with a lid or foil and bake for about 15-25 minutes, until the center is hot to the touch. Remove the lid, drizzle on the salmon sauce and continue to cook for another 5-10 minutes, until the dish is steamy.
• If starting from being stored in the fridge, place the cold covered dish in the oven as it preheats. Once the oven is fully hot, bake it for about 40-50 minutes, until the center is hot. Remove the foil or lid, drizzle with the cold sauce and bake for another 10-15 minutes.

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.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

Steps:

• In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
• When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
• Ladle a few tablespoons of batter into the center of the hot pan.
• Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
• Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
• If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
• When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
• Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
• To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

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.