Salmon and Goat Cheese Crepes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real wow factor to a brunch table. The flavors will impress your guests. Ingredients:
3 eggs |
1-1/4 cups 2% milk |
1/2 cup water |
1 cup whole wheat pastry flour |
1 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
filling: |
12 ounces fresh goat cheese |
3/4 cup roasted sweet red peppers |
1 tablespoon plus 1-1/2 teaspoons lemon juice |
1-1/2 teaspoons smoked paprika |
1 garlic clove, peeled and halved |
1 pound smoked salmon fillets |
2 cups fresh baby spinach |
3 tablespoons capers, drained |
1 tablespoon snipped fresh dill |
optional garnishes: additional fresh goat cheese, capers and dill |
Directions:
1. In a large bowl, whisk the eggs, milk and water. Combine the wheat flour, all-purpose flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
2. Meanwhile, in a food processor, combine the goat cheese, red peppers, lemon juice, paprika and garlic; cover and process for 2-3 minutes or until blended. Refrigerate until ready to use.
3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. Spread 2 tablespoons cheese mixture down the center of each crepe. Top each with salmon, spinach, capers and dill; roll up. Garnish with additional cheese, capers and dill if desired. Yield: 10 servings.
|
|