Smoked Salmon Appetizer Crepes Recipe

Smoked Salmon Appetizer Crepes Recipe
Smoked Salmon Appetizer Crepes Recipe photo by Taste of Home
Publisher Photo

Smoked Salmon Appetizer Crepes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min.

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

Nutritional Facts

1 each: 100 calories, 7g fat (4g saturated fat), 60mg cholesterol, 219mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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
  1. In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
  5. 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.
Originally published as Smoked Salmon Appetizer Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmoked Salmon Appetizer Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review