Smoked Salmon with Cream Cheese (Print Version)
# Ingredients:
→ Savory Crepes
01 -
200g flour, spoon and leveled
02 -
4 large eggs
03 -
480ml milk
04 -
1 teaspoon Italian seasoning or French seasoning
05 -
½ teaspoon baking powder
06 -
1 tablespoon olive oil
07 -
big pinch of salt
08 -
small pinch of black pepper
→ Herbed Cream Cheese
09 -
450g cream cheese, natural or herbed
10 -
6 tablespoons milk, enough to thin out the cheese
11 -
3-4 teaspoons Italian seasoning (skip if using herbed cream cheese)
12 -
salt and black pepper to taste
→ Honey-Mustard Sauce
13 -
3 ½ tablespoons Dijon mustard
14 -
2 tablespoons runny honey
15 -
1 ½ tablespoons lemon juice
16 -
salt and black pepper to taste
→ Additional Components
17 -
350g cold-smoked salmon
18 -
12 leaves lettuce
19 -
several sprigs dill
# Instructions:
01 -
In a large bowl, whisk the flour, spices, and baking powder together. Add the eggs, milk, and olive oil, whisk until smooth. Cover the batter and set aside for 15 minutes.
02 -
In a medium bowl, whisk together the Dijon mustard, honey, and lemon juice. Add salt and black pepper to taste, and set aside.
03 -
In a bowl, combine the cream cheese, milk, and Italian seasoning. Mix until the cheese is spreadable. Add salt and black pepper to taste.
04 -
Clean and dry the lettuce leaves.
05 -
Heat a small amount of oil in a crepe pan or non-stick skillet over high heat. Pour a ladle of batter into the pan, just enough to cover the bottom. Tilt the pan to spread the batter evenly. Cook until the edges are crispy and browned. Flip the crepe and cook briefly on the other side. Repeat with the remaining batter, using oil as needed between crepes.
06 -
Spread the herbed cream cheese over each crepe. Top with smoked salmon, lettuce leaves, and dill. Roll up the crepes and serve with honey-mustard sauce.
# Notes:
01 -
You can prepare all the ingredients ahead and store them in the fridge for up to 3 days. Assemble and drizzle with the sauce just before serving.
02 -
To separate cold crepes, let them sit at room temperature for about 30 minutes.
03 -
The crepes are best made fresh, but the batter can be stored in the fridge for up to one day.