Spinach Crepes With Smoked Salmon And Cream Cheese
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1package frozen chopped spinach, defrosted
- 3large eggs
- 1½cups milk
- 1cup flour
- 1bunch scallions, trimmed and minced
- ⅓cup chopped fresh dill
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- ½cup water
- 1 to 2tablespoons vegetable oil
- 1pound cream cheese, at room temperature
- 1tablespoon grated lemon rind
- 1tablespoon fresh lemon juice
- 2shallots, finely minced
- 2tablespoons drained capers
- 2teaspoons Hungarian paprika
- 12ounces smoked salmon, in thin slices
Nutritional analysis per serving (60 servings)
55 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the spinach to drain out all excess moisture. Set aside. Place the eggs and milk in a bowl or food processor and beat until well blended. Blend in the flour until smooth. Add the spinach, scallions, half the dill, the cayenne pepper, salt and pepper and blend until very smooth. Stir in the water and allow the batter to rest for 15 minutes.
- Step 2
Heat a seven- to eight-inch crepe pan over medium-high heat. Brush with oil. Pour about one-third cup of the batter into the pan, tilting the pan to coat the bottom evenly. Fry about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
- Step 3
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. Refrigerate at least two hours.
- Step 4
Trim the uneven ends off the rolls and slice each into rounds ½-inch thick. Chill until ready to serve.
Private Notes
Comments
I made this 6 hours in advance, easy to cut and serve at last minute (I cut the first few in circles as directed but switched to cutting on diagonal, about 1.5 inch lengths, looked more uniform and held together better.) The colors are gorgeous and they taste great, but not enough variety of texture to want to eat more than a few. I think the direction in step one should read "in bowl OF food processor" not "bowl OR food processor" (would be totally different if not blended).
I made this 6 hours in advance, easy to cut and serve at last minute (I cut the first few in circles as directed but switched to cutting on diagonal, about 1.5 inch lengths, looked more uniform and held together better.) The colors are gorgeous and they taste great, but not enough variety of texture to want to eat more than a few. I think the direction in step one should read "in bowl OF food processor" not "bowl OR food processor" (would be totally different if not blended).