Recipe: Perfect Salmon Cream Cheese Crepes

Salmon Cream Cheese Crepes. Imagine a stack of crepes layered with Salmon and a cream cheese mixture topped with a green olive sliced into wedges and you have a beautiful and delicious appetizer for a crowd.. or make this as a side and serve with salad and you have a meal. In a bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill and fish sauce and season with pepper. Lay the salmon over the cream cheese.

Combine smoked salmon with cream cheese for a tasty way to get protein with crepes. Mix together room-temperature cream cheese and chives in small bowl. Smoked salmon, Cream Cheese and Egg crepe! You can cook Salmon Cream Cheese Crepes using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Salmon Cream Cheese Crepes

1. It's 1 of egg.
2. Prepare 1/2 cup of all-purpose flour.
3. Prepare 1/2 cup of milk.
4. You need 1 pinch of salt.
5. It's 3 tsp of butter.
6. You need 1 of salmon fillet.
7. You need 1/2 of finely chopped onion.
8. Prepare 1/4 cup of finely chopped leek.
9. You need 1 of garlic clove.
10. It's 1/2 cup of sliced mushrooms.
11. Prepare to taste of salt and pepper.
12. You need 100 gr of cream cheese.
13. It's 50 ml of heavy cream.
14. You need 1/4 cup of grated cheese of your choice.
15. Prepare 2 tbsp of freshly squeezed lemon juice.
16. Prepare of prasley.
17. Prepare of dill.

Smoked Salmon Cream Cheese Stuffed PepperonciniSequins in the South. fresh dill, greek yogurt, pepperoncini peppers, lemon zest, cream. Mix together the cream cheese, cream, lemon juice and the horseradish until smooth. Season with salt, ground black pepper and stir in the chopped dill. Spread the crepes thinly with the cream cheese and top with the smoked salmon.

Salmon Cream Cheese Crepes step by step

1. FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk, stirring to combine. Add the salt and beat until smooth..
2. It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add 1 tbsp butter. When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture..
3. Prepare the Salmon. In a pan over medium-high heat add 1 tbsp butter. Once melted add the salmon fillet, cook for about 2 minutes on each side and start to pull it apart with a fork and a spatula. cook for 2 more minutes and set aside.
4. For the Filling. In a large pan over medium-high heat add 1 tbsp butter. Once melted, add the leek, the mushrooms and the chopped onion. Saute for about 3 minutes..
5. Add the garlic and Saute for 3 more minutes..
6. Reduce heat to low-medium and add the Cream Cheese and the heavy cream..
7. While it simmers, whisk the cream cheese continuously so that it melts..
8. When the cream cheese has melted, add the pulled salmon and the grated cheese and cook for another minute..
9. Remove from heat, add the lemon juice, parsley, a lot of dill and salt and pepper..
10. Place 1 crepe on a flat surface. Top with 1/2 of the filling and roll up to enclose. Repeat with the second Crepe..
11. Enjoy!.

Tilt skillet and slip spatula under omelet to loosen. Beat the cream cheese until light and fluffy. Add the lemon peel, juice, shallots, remaining dill, capers and paprika. Spread each crepe with some of this mixture, then cover with a layer of smoked salmon. Roll each crepe jellyroll fashion and wrap in plastic wrap.