Wednesday, May 14, 2014

Crepes with Smoked Salmon and Lemon-Scallion Sauce



I used to make breakfast crepes on the week-ends when the kids were little. We always called them Swedish pancakes. They would be stuffed with strawberries and bananas and drizzled with maple syrup. I would make extra for snacks or breakfast again the next day.

Crepes are prepared by pouring a thin batter into a non-stick pan and swirling around until you have one even layer. Cook about 45 seconds to 1 minute on each side, turning when the edges are a little crispy. After you make a few of them, it will get easier and easier. I always make the crepes in advance, stuff and dress them and then serve them on one platter.

This recipe has been adapted from the "The Food Network".

Ingredients:

Crepe batter:

1 cup milk
1/3 cup cold water
3 eggs
1 cup flour
4 tablespoons butter (melted)
Pinch of salt

Smoked salmon with lemon-scallion sauce:

1 cup Greek yogurt
1 lemon (zested and juiced)
1/2 teaspoon dried dill
2 tablespoons scallions (thinly sliced)
2 tablespoons capers (chopped)
Salt and pepper to taste
4 ounces smoked salmon

To prepare:

Add milk, water and eggs in blender, mix well. Add flour and butter, blend just until combined. Cover and refrigerate 30 minutes.

In the meantime, combine the yogurt, lemon zest and juice, dill, scallions and capers together in a small bowl, add salt and pepper to taste. Cover, set aside.

To make crepes, lightly butter a large non-stick pan. Using a ladle, fill 1/2 full and pour into pan, then pick up and swirl until batter is in one even thin layer. Return pan to heat and cook about 45 seconds to 1 minute on each side until edges are crisp and batter loses its shine.


When ready to serve add sauce with salmon to bottom corner. Fold in half and then in half again. Repeat with remaining crepes and filling. Serve with a dollop of lemon-scallion sauce and a few scallions. I served my crepes on a bed of sauteed spinach.







Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

34 comments:

  1. I rarely think to make crepes, Cheri, but I do love them and it's a great idea to pre-make them and then stuff them when you're ready. What a beautiful salmon filling as well! :-)

    ReplyDelete
    Replies
    1. Thanks Helen, I have not made these in quite a while. Smoked salmon is when of my favorite foods.

      Delete
  2. Scrumptious! I'd love to taste these crepes.

    Cheers,

    Rosa

    ReplyDelete
  3. What a fun twist on crepes! This would be a great brunch item. I love smoked salmon too and have not had it in ages. Take Care, BAM

    ReplyDelete
    Replies
    1. Hi Bam, I agree this would be perfect for brunch, hope all is well in HK. Thanks Cheri

      Delete
  4. There is a little food truck that parks at our Farmers Markets and makes delicious sweet or savory crepes. They are so good! I love your smoked salmon and lemon scallion sauce variation. Sounds delicious!

    ReplyDelete
    Replies
    1. Hi Natalie, I just love the food trucks, they gather downtown Phoenix by the Farmers Market and it is a great time.

      Delete
  5. I've never made crepes but when you add salmon to them, I'm in! What a great dish, Cheri- and love the lemon scallion sauce. This is going on the shopping list for this weekend!

    ReplyDelete
    Replies
    1. HI Robyn, it really was a pretty simple dish to make. Thanks!

      Delete
  6. These look wonderful Cheri! I love the photo of the crepe in the pan.
    Funny, I posted about crepes this week, too. It must be the season!

    ReplyDelete
    Replies
    1. Hi Dena, great minds think a-like I guess, tried to add your link here, but was not successful. Sorry!

      Delete
  7. I have another kind of smoked salmon in my fridge but i'm going to try this. I love smoked salmon and I love anything in a crepe! Thanks Cheri!

    ReplyDelete
    Replies
    1. Hi Abbe, this was my first time preparing a savory crepe, it was pretty easy.

      Delete
  8. These crepes speak to me. They are all the things I love. My mother used to make the laciest crepes ever. She would fill them with savoury things for lunch, then make a sweet one for each of her children (5 of us) and sprinkle them with lemon juice and caster sugar. Yum!

    ReplyDelete
    Replies
    1. Your Mom sounds like a wonderful cook, what a great memory!

      Delete
  9. Cheri, this lemon scallion sauce sounds so yummy!

    ReplyDelete
    Replies
    1. Thanks Ami, it is pretty good, I imagine it would be good on many other things.

      Delete
  10. We used to make crepes all the time too! My sister and I always had icing sugar inside ours, whereas Mum was a lemon juice and granulated sugar girl. Now I'm inspired to get back in the kitchen and try to recreate those memories again! Thanks Cheri!

    ReplyDelete
    Replies
    1. Thanks Amy, now that I am older I realize the importance of making memories, good ones! sounds like you have wonderful ones yourself!

      Delete
  11. Your savory crepes are sure an inspiration! I'm still stuck on Nutella-crepe combo.

    :) ela@GrayApron

    ReplyDelete
    Replies
    1. Hi Ela, nothing wrong with the Nutella combo! probably still one of my favorites.

      Delete
  12. Savory crepes are just as good the sweet ones. We share the same liking for smoked salmon. Coz it's both healthy and flavorful! Thanks, Cheri!

    Julie
    Gourmet Getaways

    ReplyDelete
    Replies
    1. Hi Julie, I happen to love salmon. Saturday we leave for Oregon and they are very careful about over fishing. So when it is available we feel we have to appreciate it to the fullest.Thanks for stopping by. Happy week-end to you!

      Delete
  13. Crepes and I very rarely get along, even though I love them so. Must try this savory version!!

    ReplyDelete
    Replies
    1. Hi Joanne, if you do try this I am very curious what your twist would be as you are so creative! Happy week-end!

      Delete
  14. Love crêpes! A planning a dessert crêpe post soon, so will have leftover crêpes to make these. We have a vendor at our market who sells smoked salmon his father makes in Alaska. I have plans for it... ~ David

    ReplyDelete
    Replies
    1. Hi David, can't wait to see the post on your dessert crepes!

      Delete
  15. I have made crepes exactly once, they were delicious and I got them made just right. Why oh why haven't I ever made them again. I love this recipe and the sauce with the capers sounds so perfect for the salmon.

    ReplyDelete
    Replies
    1. Hi Lea Ann, I know there really not that hard to make, once you get the hang of it.

      Delete
  16. Crepes with smoked salmon is such a favorite of mine. I have to make.

    ReplyDelete
    Replies
    1. Hi Angela, it is one of my favorites as well. Thanks!

      Delete