DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

SMOKED SALMON BRUNCH CREPES

Ingredients

The Crepes:

1 ½ tablespoons butter

1 egg

⅓ cup flour

½ teaspoon salt

2 teaspoons sugar

½ cup milk

 

The Sauce:

¾ cup sour cream or Greek yogurt

3 teaspoons fresh dill fronds, chopped

3 tablespoons lemon juice

1 teaspoon prepared horseradish

¼ teaspoon salt

 

The Filling:

1, 5.2-ounce package Boursin Garlic and Herb Cheese, softened to room temperature

5-ounces smoked salmon, thinly sliced

2 hard boiled eggs, chopped (plus more for garnish)

2 tablespoons capers (plus more for garnish)

⅓ cup red onion, finely chopped (plus more for garnish)

2 tablespoons fresh dill fronds, chopped (plus more for garnish)

1 lemon, cut into quarters

Instructions

Place the butter in an 8-10” non-stick skillet over medium high heat.  Let the butter melt (but not brown) while you make the batter.

Combine the egg, flour, salt, sugar, and about ⅓ of the milk in a medium size bowl.  Whisk vigorously until the batter is smooth.  Add the remaining milk and whisk again until you have a smooth thin batter.

The butter should be melted in the skillet by this time.  Pour the butter into the batter whisking until a cohesive smoother batter is formed.  Leave any residual butter in the pan.

Using a ¼ cup measure, tilt the pan off the heat slightly and pour the batter into the bottom side of the pan.  Quickly swirl the pan so that the batter completely coats the bottom of the pan in a thin layer.  If you have holes, just pour a little batter in to fill them.

Cook for 1-2 minutes until the edges start to lightly brown and the crepe pulls away from the side of the pan.  Lift the edge with a spatula and flip the crepe to the other side (I like to use my hands, but you can also use the spatula to flip).  The crepe should have a light brown lacey look on the cooked side.  Cook the other side for an additional 1-2 minutes and remove to a plate.

Repeat with the remaining batter.  This recipe will make about 4, 8-10” crepes.

Combine all of the sauce ingredients in a small bowl and whisk to combine.  Set aside.

Spread 2-3 tablespoons of the Boursin cheese over ½ of each crepe and top with a slice of the salmon. Sprinkle the eggs, capers, onion, and dill on top of the salmon.  Squeeze some lemon juice over the top.  Fold the plain side of the crepe over the top of the filling and then fold that side in half, creating a ‘wedge’ shape.  Top with a dollop of the sauce and garnish with more of the filling ingredients and a lemon slice.

You May Also Like...

fullsizeoutput_1eab6

GORGONZOLA AND CHEDDAR PIGSKIN CHEESE BALL

811D8898-F151-477F-8301-028033673B42_1_201_a

SEARED SCALLOP PASTA WITH LEEK, BACON, AND CORN CREAM SAUCE

IMG_4378

BACON WRAPPED WINGS WITH MAPLE BOURBON CREAM SAUCE

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00