Smoked Salmon Appetizer Crepes Recipe

Smoked Salmon Appetizer Crepes Recipe photo by Taste of Home

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A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.—Karen Sue Garback-Pristera, Albany, New York

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Smoked Salmon Appetizer Crepes Recipe

Prep: 15 min. + chilling Cook: 5 min.

Yield: 20 Servings

15 5 20

Ingredients

1 cup 2% milk
2 eggs
2 egg yolks
2 tablespoons butter, melted
2 tablespoons brandy or unsweetened apple juice
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
2 packages (3 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
4 teaspoons minced chives
1 package (4 ounces) smoked salmon or lox

Directions

In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges. Yield: 20 appetizers.

Nutritional Facts 1 appetizer equals 100 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 219 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Originally published as Smoked Salmon Appetizer Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p45