Smoked Salmon Appetizer Crepes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.—Karen Sue Garback-Pristera, Albany, New York Ingredients:
1 cup 2% milk |
2 eggs |
2 egg yolks |
2 tablespoons butter, melted |
2 tablespoons brandy or unsweetened apple juice |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
2 packages (3 ounces each) cream cheese, softened |
3 tablespoons heavy whipping cream |
4 teaspoons minced chives |
1 package (4 ounces) smoked salmon or lox |
Directions:
1. In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
3. 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. For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
5. To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges. Yield: 20 appetizers.
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