Best Crepes Au Salmon Vin Blanc Recipes

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CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM



Crepes with Smoked Salmon and Lemon-Herb Sour Cream image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup quick mix flour (recommended: Wondra)
1 cup milk
1/3 cup cold water
3 eggs, beaten
4 tablespoons melted butter, plus more for pan
Pinch kosher salt
1 cup sour cream or creme fraiche
1 lemon, zested and juiced
1/4 cup minced dill
2 tablespoons snipped chives
2 tablespoons chopped capers
Kosher salt and freshly ground black pepper
4 ounces smoked salmon
Caper berries, for garnish, optional

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.

COQ AU VIN BLANC



Coq Au Vin Blanc image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 25

10 slices bacon, sliced into 1/2-inch pieces
2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
2 teaspoons salt
3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
1 1/2 cups rich chicken stock
1 teaspoon freshly ground black pepper
1 onion, finely chopped
8 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
30 small pearl onions, peeled
1/2 cup heavy cream
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
Egg noodles, cooked according to package directions, accompaniment
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
Braised Leeks, recipe follows
2 tablespoons chopped fresh parsley leaves
1/3 cup all-purpose flour
2 teaspoons tomato paste
Pinch pepper
4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
  • Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
  • Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
  • Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
  • Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
  • In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

SALMON CREPES



Salmon Crepes image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

1 pinch salt
1 cup sifted flour
2 eggs
1/2 cup milk
1 tablespoon melted butter, plus extra for coating pan
1 cup white wine
Salt and pepper
Tarragon stems
Butter
2 pounds smoked salmon
1 cup freshly pureed tomatoes
Sprig tarragon, chopped
2 hard boiled eggs, roughly chopped

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.

CREPES WITH SALMON FILLING



Crepes With Salmon Filling image

Make and share this Crepes With Salmon Filling recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

6 tablespoons margarine
1/2 lb mushroom, sliced
1 cup celery, diced
1/2 cup yellow onion, diced
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
16 ounces salmon, canned
1 cup sour cream
1 tablespoon pimiento, chopped
1 tablespoon fresh parsley, chopped
12 crepes
1 cup swiss cheese, shredded
lemon wedge, for garnish

Steps:

  • Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.
  • Add the onion and celery and continue to saute for 3-4 minutes longer.
  • Blend in the flour and cook, stirring constantly, for 1-2 more minutes.
  • Add the chicken broth, lemon juice and Worcestershire sauce.
  • Cook over low heat, stirring constantly, until mixture thickens.
  • Blend in the flaked salmon, sour cream, pimientos and parsley.
  • Heat 1 minute.
  • Place 1/4 cup filling on each of the crepes.
  • Roll crepes and place seam side down in greased baking pan in single layer.
  • Spoon remaining filling over crepes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted.
  • Place under broiler for 2 minutes to brown cheese.
  • Serve immediately with lemon wedges.

Nutrition Facts : Calories 405.4, Fat 27.9, SaturatedFat 10.7, Cholesterol 71.2, Sodium 467.5, Carbohydrate 13.8, Fiber 1.2, Sugar 3.6, Protein 25

CREPES AU SALMON VIN BLANC (SALMON CREPE FILLING)



Crepes Au Salmon Vin Blanc (Salmon Crepe Filling) image

Make and share this Crepes Au Salmon Vin Blanc (Salmon Crepe Filling) recipe from Food.com.

Provided by I Cook Therefore I

Categories     European

Time 20m

Yield 2 Crepes, 2 serving(s)

Number Of Ingredients 10

4 1/2 teaspoons butter
3 tablespoons all-purpose flour
3/8 cup fish stock
1/4 cup dry white wine
freshly ground salt
fresh ground white pepper
4 ounces fresh salmon, cutlet
1/2 cup whipping cream
2 crepes (homemade or store bought)
1 tablespoon parmesan cheese

Steps:

  • Melt the butter in a heated pot and stir in the
  • flour. Cook gently.
  • Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently.
  • In another saucepan, poach the salmon in the cream over
  • low heat about 10 minutes.
  • Drain the cream from the cooked fish and add to the fish sauce.
  • Pour half of the sauce into a bowl and flake the fish into it, removing all the bones.
  • Spoon the mixture into the center of your favorite crepe recipe and fold over.
  • Place on a serving dish and pour the remainder of the sauce over the top.
  • Sprinkle the cheese on top and place under the broiler to brown.

Nutrition Facts : Calories 430.2, Fat 33.7, SaturatedFat 20, Cholesterol 136.3, Sodium 229.4, Carbohydrate 11.1, Fiber 0.3, Sugar 0.4, Protein 15.7

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