Salmon Crepes Delight (Print Version)
# Ingredients:
→ Savory Crepes
01 -
4 large eggs
02 -
Big pinch of salt
03 -
200g all-purpose flour, finely leveled
04 -
480ml milk
05 -
Small pinch of black pepper
06 -
1 tablespoon extra virgin olive oil
07 -
1 teaspoon Italian or French dried herbs
08 -
½ teaspoon baking powder
→ Herbed Cream Cheese
09 -
450g cream cheese, plain or already herbed
10 -
Salt and black pepper as you prefer
11 -
6 tablespoons of milk to make it smoother
12 -
3-4 teaspoons of Italian herbs (skip if using herbed cheese)
→ Honey-Mustard Sauce
13 -
2 tablespoons of flowing honey
14 -
Salt and black pepper to taste
15 -
1 ½ tablespoons fresh lemon juice
16 -
3 ½ tablespoons Dijon mustard
→ Additional Components
17 -
12 crispy lettuce leaves
18 -
Several sprigs of fresh dill
19 -
350g smoked salmon (cold variety)
# Instructions:
01 -
Mix baking powder, flour, and the dried herbs in a big bowl. Whisk in the eggs, milk, and olive oil until the batter is smooth without lumps. Cover and let it rest for 15 minutes.
02 -
In a small bowl, blend mustard, honey, and lemon juice together. Adjust with salt and pepper, then let it sit aside.
03 -
Mix the cream cheese with milk and dried seasoning in a separate bowl. Stir until it’s creamy and spreadable. Add salt and pepper to your liking.
04 -
Rinse each lettuce leaf thoroughly and dry them completely.
05 -
Heat up a crepe pan or non-stick skillet with a light dab of oil over high heat. Pour a small amount of batter to fully cover the pan’s bottom in a thin layer. Flip the crepe once the edges brown and lift easily. Briefly finish cooking the other side. Repeat until batter’s done, adding oil as needed.
06 -
Spread cream cheese onto each crepe. Add the smoked salmon, dill, and lettuce leaves on top. Roll up tightly and serve with the honey sauce on the side.
# Notes:
01 -
All the parts can be prepped in advance and chilled for up to 3 days. It’s best to assemble and add sauce right before eating.
02 -
If your crepes were in the fridge, let them rest at room temperature for around 30 minutes to make them easier to separate.
03 -
Freshly cooked crepes taste best, but you can store the batter in the fridge for 24 hours if needed.