Salmon Crepes with Chive Creme Fraiche Recipe
Ingredients:
- 1 1/2 ounces thinly sliced smoked salmon (10 to 12 slices, 1 per crepe)
- 6 ounces creme fraiche
- 3 tablespoons minced, fresh chives
- Salt and freshly ground pepper, to taste
- 10 to 12 crepes (see the recipe below)
How to cook Salmon Crepes with Chive Creme Fraiche:
- Stir the creme fraiche, chives, salt, and pepper together and set aside.
- On a just made or re-heated crepe, place 1 piece of smoked salmon.
- Fold the top and bottom down, then fold in the sides so that the crepe is in the form of a rectangle. Repeat with remaining crepes.
- TO SERVE – Turn the crepes so that the folded parts cannot be seen. Top each with about 1 tablespoon of the chive creme fraiche and serve.
Crepes Recipe
Crepes Ingredients:
- 1 cup flour
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 1/2 cup milk
How to cook Crepes:
- Combine flour, salt, and eggs; beat until smooth.
- Gradually add milk, mixing until well blended.
- For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom.
- Cook over medium-high heat until lightly browned on both sides, turning once.
Note:
The Salmon Crepes with Chive Creme Fraiche recipe easy to prepare and so good!
Tips:
Lightly grease and preheat the skillet or crepe pan until a drop of water sizzles when sprinkled on. If the skillet isn’t really hot, crepes may be too thick and stick to the pan.
Remaining crepes may be frozen, if desired. Thaw at room temperature; fill as desired.
This recipe for Salmon Crepes with Chive Creme Fraiche serves/makes: 10 – 12 crepes
Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked
Cuisine: French