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Blinis
Creamed fettuccine with smoked salmon
Fettuccine with smoked salmon sauce
Mousse of smoked salmon and smoked trout
Pan-smoked salmon
Potato galettes with smoked salmon and dill creme fraiche
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon bagelettes
Smoked salmon corncakes
Smoked salmon crêpes au gratin
Smoked salmon mousse
Smoked salmon omelet
Smoked salmon napoleons
Smoked salmon roll
Smoked salmon roulades
Smoked salmon salad
Smoked salmon soufflé
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon terrine
Smoked salmon with basil-dressed baby greens
Smoked salmon wrapped in cucumber sticks

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SMOKED SALMON CREPES

The smoked salmon is rolled into light and thin crêpes, then broiled and served with creme fraiche.
The crêpes can be made a day ahead, stacked, covered in film wrap, and refrigerated.

Serves 4

for the crêpe batter:
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
3/4 cup milk
3 tablespoons melted butter
1/2 pound smoked salmon, sliced thin
1 cup creme fraiche
to taste salt and ground white pepper
1 tablespoon melted butter, for the serving dish

PREPARATION
Prepare the crêpe batter:
In a medium bowl, combine the flour, salt, eggs and milk. Whisk the ingredients until smooth. Then whisk in the cool butter. Let the batter rest 30 minutes at room temperature.
Make the crêpes. Use a 5-inch crêpe pan with a non-stick coating to make the crêpes. Heat the pan over medium heat. Pour in 2 tablespoons of batter, tilting the pan to coat the bottom.
Cook the crêpe until golden brown (check the color by lifting the edges of the crêpe with a metal spatula). Then flip the crêpe with the spatula and cook the other side.
Transfer to a plate and cover with a sheet of parchment paper or foil. Repeat the same procedure until all crêpe batter is used.
Stack the crêpes as they are made.
Cut the salmon into 2-inch-long strips, about 1/4 inch wide.
Preheat the broiler. Brush a baking serving dish with the tablespoon of melted butter.
Lay the crêpes on a flat surface. Divide the strips of salmon between the crêpes, forming a line down the center of each.
Roll the crêpes into cylinders and arrange side by by side seam side down in the dish.
Season the crème fraiche with salt and pepper to taste and spoon over the crêpes.
Broil until the top is golden brown, about 5 minutes. Serve immediately.


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