DELMONICO'S SMOKED SALMON AND BRIE CREPES WITH HERBSAINT BUTTER

Delmonico's Smoked Salmon and Brie Crepes With Herbsaint Butter image

This recipe is a little different tasting but it is delicious. I use Crepes Recipes by mspecangirl # 108341, #55172 by love4culinary or #12955 by Lali - these are all very good and they can be made in advance & frozen so that you will be able to make these at once. If you prefer another crepe recipe by all means use it. Recipe originally courtesy of Emeril Lagasse - Television Food Network, 2003.

Provided by Manami

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup minced shallot
1 cup herbsaint liqueur
1/4 cup heavy cream
salt
cayenne pepper
3/4 cup cold unsalted butter, cut in pcs
1/4 teaspoon hot sauce (optional)
1/2 teaspoon Worcestershire sauce
2 lbs smoked salmon, thinly sliced
1 lb brie cheese, thinly sliced
12 medium crepes
2 cups fresh spinach leaves, washed & patted dry

Steps:

Preheat oven to 350°F.
In a saucpen, over medium heat, combine the shallots and Herbsaint.
Season with salt and cayenne.
Bring the mixture to a boil.
Reduce the heat to medium-low and simmer until the mixture reduces by half.
Add the cream and continue to cook for 2 minutes.
Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with Worcestershire and hot sauce (if using).
Strain through a fine-mesh sieve and keep hot.
Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
Roll each crepe up tightly.
Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
Fry the spinach until crispy, about 1 minute.
Remove and drain on paper towels.
Season with salt.
To serve, spoon the sauce in the center of each plate.
Lay a couple of the crepes in the center of the sauce.
Garnish with some of the fried spinach.

Nutrition Facts : Calories 1601.7, Fat 81.3, SaturatedFat 47.1, Cholesterol 277.4, Sodium 2523.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.7, Protein 66.3