Herbed Crepes With Smoked Salmon And Radishes Recipes

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HERBED CREPES WITH SMOKED SALMON AND RADISHES



Herbed Crepes with Smoked Salmon and Radishes image

Categories     Herb     Quick & Easy     Cream Cheese     Salmon     Radish     Winter     Gourmet

Yield Makes 2 servings

Number Of Ingredients 14

For crêpes
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons vegetable oil plus additional for cooking crêpes
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
For filling
1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh lemon zest
Rounded 1/4 teaspoon coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)

Steps:

  • Make crêpes:
  • Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
  • Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
  • Prepare filling and assemble hors d'oeuvre:
  • Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
  • Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM



Crepes with Smoked Salmon and Lemon-Herb Sour Cream image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup quick mix flour (recommended: Wondra)
1 cup milk
1/3 cup cold water
3 eggs, beaten
4 tablespoons melted butter, plus more for pan
Pinch kosher salt
1 cup sour cream or creme fraiche
1 lemon, zested and juiced
1/4 cup minced dill
2 tablespoons snipped chives
2 tablespoons chopped capers
Kosher salt and freshly ground black pepper
4 ounces smoked salmon
Caper berries, for garnish, optional

Steps:

  • In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
  • When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
  • Ladle a few tablespoons of batter into the center of the hot pan.
  • Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
  • Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
  • If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
  • When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
  • Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
  • To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE



Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup creme fraiche
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups fresh ricotta, drained through a cheesecloth for 2 hours
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
2 teaspoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
8 ounces paper-thin slices smoked salmon
1 small red onion, halved and thinly sliced
2 tablespoons drained capers in brine

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
  • For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
  • Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

SALMON AND GOAT CHEESE CREPES



Salmon and Goat Cheese Crepes image

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.-

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 16

3 large eggs
1-1/4 cups 2% milk
1/2 cup water
1 cup whole wheat pastry flour
1 cup 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

Steps:

  • In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SMOKED-SALMON PIZZA WITH RED ONION AND DILL



Smoked-Salmon Pizza with Red Onion and Dill image

Provided by Maria Watson

Categories     Onion     Bake     Quick & Easy     Lunch     Cream Cheese     Salmon     Dill     Bon Appétit     California

Yield Serves 6 as an appetizer

Number Of Ingredients 7

1 10-ounce purchased fully baked pizza crust
4 ounces cream cheese, room temperature
1/4 cup minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel
1 teaspoon prepared white horseradish
4 to 6 ounces thinly sliced smoked salmon

Steps:

  • Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
  • Blend cream cheese with next 4 ingredients. Season with salt and pepper. Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter.

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