Best Ultimate Salmon Crepes Recipes

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CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE



Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup creme fraiche
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups fresh ricotta, drained through a cheesecloth for 2 hours
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
2 teaspoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
8 ounces paper-thin slices smoked salmon
1 small red onion, halved and thinly sliced
2 tablespoons drained capers in brine

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.

SMOKED SALMON CREPE CAKE



Smoked Salmon Crepe Cake image

Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

3 large eggs
1 cup all-purpose flour
1 1/4 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more melted butter for the pan
1/2 pound cream cheese, at room temperature
2 tablespoons chopped capers
2 tablespoons chopped cornichons
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/2 cup cold heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces
2 tablespoons fresh lemon juice
1/2 cup finely chopped red onion
3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg)

Steps:

  • For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
  • Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
  • For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
  • To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
  • To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

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 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.

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