Salmon Cream Cheese Crepes. On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). In a medium bowl, toss the spinach with the olive oil and balsamic vinegar. Beat the cream cheese until light and fluffy. Salmon Cream Cheese Crepes

You can have Salmon Cream Cheese Crepes using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Salmon Cream Cheese Crepes
  1. You need 1 of egg.
  2. It’s 1/2 cup of all-purpose flour.
  3. Prepare 1/2 cup of milk.
  4. You need 1 pinch of salt.
  5. It’s 3 tsp of butter.
  6. You need 1 of salmon fillet.
  7. You need 1/2 of finely chopped onion.
  8. You need 1/4 cup of finely chopped leek.
  9. You need 1 of garlic clove.
  10. It’s 1/2 cup of sliced mushrooms.
  11. Prepare to taste of salt and pepper.
  12. Prepare 100 gr of cream cheese.
  13. It’s 50 ml of heavy cream.
  14. It’s 1/4 cup of grated cheese of your choice.
  15. You need 2 tbsp of freshly squeezed lemon juice.
  16. It’s of prasley.
  17. You need of dill.

As crepes are baked, stack on a plate with paper towels between; keep warm. Stir in salt, pepper, tarragon and cream. When cool, stack crepes between pieces of waxed paper or paper towels. Top with salmon, spinach, capers and dill; roll up.

Salmon Cream Cheese Crepes instructions

  1. FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk, stirring to combine. Add the salt and beat until smooth..

  2. It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add 1 tbsp butter. When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture..

  3. Prepare the Salmon. In a pan over medium-high heat add 1 tbsp butter. Once melted add the salmon fillet, cook for about 2 minutes on each side and start to pull it apart with a fork and a spatula. cook for 2 more minutes and set aside.

  4. For the Filling. In a large pan over medium-high heat add 1 tbsp butter. Once melted, add the leek, the mushrooms and the chopped onion. Saute for about 3 minutes..

  5. Add the garlic and Saute for 3 more minutes..

  6. Reduce heat to low-medium and add the Cream Cheese and the heavy cream..

  7. While it simmers, whisk the cream cheese continuously so that it melts..

  8. When the cream cheese has melted, add the pulled salmon and the grated cheese and cook for another minute..

  9. Remove from heat, add the lemon juice, parsley, a lot of dill and salt and pepper..

  10. Place 1 crepe on a flat surface. Top with 1/2 of the filling and roll up to enclose. Repeat with the second Crepe..

  11. Enjoy!.

If desired, garnish with additional cheese, capers and dill. Place the crepes seam-side down in a greased baking dish. This crepe filling is so easy to make and adds the perfect flavor to my favorite crepe recipe. It almost tastes like cheesecake, but with a creamier texture. Once your crepes are made and your ready to fill, start out by spreading a thin layer of cream cheese on the inside.