These crepes will make you cry they’re so good.
When I lived in Boise, I used to get a salmon crepe every Saturday at the Farmer’s Market. By Wednesday of each week, the anticipation would start to build. On Saturday morning my craving was at fever pitch and I would make my way to the open air crepe stand, waiting in a dismayingly long line in the high desert sun to get my fix.
After ordering I would watch the two brothers who owned the stand make one crepe after another. They had it down. They poured, flipped and stuffed crepes without a pause, filling some with berries and whipped cream, others with bananas and Nutella and the very best ones with salmon and cream cheese.
One day it struck me that maybe I could learn to make crepes at home instead of enduring the agonizing wait for Saturday.
It was a bit of a mess at first but I learned making crepes is actually pretty simple once you get the technique down.
I found it’s best to use a pan specially designed for making crepes and a wooden crepe flipper. I tried with other tools like a large frying pan and a spatula but they didn’t work out for me. Also, mixing the batter in a food processor is the way to go. It makes a smooth batter free of lumps which you definitely don’t want in your crepes.
You can fill your crepes with anything you like—sweet or savory— but if you love salmon as much as I do, you’ll definitely want to try the recipe below:
Easy Salmon Crepes
Equipment
- Crepe Pan
- Wooden Flipper
- Food Processor
Ingredients
- 1 cup flour
- 1 1/2 cup milk
- 4 large eggs
- 1 tbs sugar
- 1/4 tsp salt
- 3 tbs melted butter
- 5 ounces cream cheese
- 10 ounces smoked salmon (lox)
- 3 cups fresh spinach
Instructions
- In a food processor, add flour, milk, eggs, sugar, salt and melted butter. Blend on high for about 30 seconds, just until ingredients are well combined. The consistency will be like a runny pancake batter. Let the batter rest for about 15 minutes at room temperature after blending.While the batter is resting, portion out 1 ounce of cream cheese and 2 ounces of smoked salmon for each crepe.Place the crepe pan over medium heat and melt enough butter to just coat the surface of the pan. When the pan reaches temperature, pour 1/2 cup of crepe batter onto the center of the pan. Quickly rotate to coat the entire surface of the pan with a thin layer of batter and place the pan back over heat. After several minutes, the edges of the crepe will begin to firm up and bubbles will start to rise in the batter. Once the center of the crepe is bubbling up and lifting from the surface of the pan, slide the wooden flipper under the crepe and flip it to the other side. This is the trickiest part and may take practice so don’t get discouraged! The cooked side should have a nicely browned, golden color. The crepe will finish quickly after flipping so you have to work fast. Line up the cream cheese and salmon down the center of the crepe and top with a handful of fresh spinach. Wait just until the salmon is warmed through before folding the edges of the crepe over the filling, like a burrito. Use the wooden flipper to slide the filled crepe onto a plate and serve immediately.Makes 5 crepes
As easy as they are, crepes really feel like a special indulgence and they go over big at parties and brunches. For such a delicious treat, salmon crepes are also a healthy choice with only 29 grams of total carbs, 25 grams of fat and 437 calories per serving.
You also get a respectable 23 grams of protein and a good amount of micronutrients like calcium, selenium, vitamin A, Vitamin B1 and B12, vitamin K and choline.
If you try this recipe I’d love to hear how it was for you and if you have a favorite crepe filling, please share it in the comments below!
