Herb Crepes with Smoked Salmon and Lemon Zest

Herb Crepes with Smoked Salmon and Lemon Zest

These Herb Crepes with Smoked Salmon and Lemon Zest are a quick and simple way to wow your family!


for the crepes:
2 eggs
1 ¼ cups milk
1 cup all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
nonstick spray

for the filling:
1 (8-ounce) package cream cheese, softened
3 green onions, minced
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon sour cream
1 teaspoon grated lemon zest
¼ teaspoon black pepper
1 pound smoked salmon (about 2 cups)
1 cup fresh baby spinach


the crepes:
Blend eggs, milk, flour, olive oil and salt in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered 30

the filling:
Blend cheese, onions, dill, lemon juice, sour cream, lemon zest (grated lemon peel) and pepper in a bowl with a mixer until smooth. Set aside.

Stir batter to redistribute herbs. Heat a 10-inch nonstick skillet over medium heat. Spray bottom and sides with nonstick spray. Holding skillet off heat, pour in ¼-cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale and golden around edges, 10-15 seconds. Loosen crêpe with a heat resistant plastic spatula, then flip crêpe over gently with your fingertips. Cook a few seconds longer. Transfer crêpe to a wire rack to cool. Make other crêpes in the same manner, using nonstick spray for each one.

To serve, spread 2 tablespoons of the cheese filling on to top half of each crêpe. Top with 2 tablespoons salmon, then a few spinach leaves. Fold bottom half of crêpe up; fold again to make a triangle shape. Repeat with remaining crêpes and serve.

Makes 8 crepes

©Copyright Salmon, Desserts & Friends

Tags: ,

Comments are closed.