Salmon and Goat Cheese Crepes Recipe

Salmon and Goat Cheese Crepes Recipe
Salmon and Goat Cheese Crepes Recipe photo by Taste of Home
Publisher Photo

Salmon and Goat Cheese Crepes Recipe

Be the first to add a review
Publisher Photo
Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.—
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling

Ingredients

  • 3 eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • FILLING:
  • 12 ounces fresh goat cheese
  • 3/4 cup roasted sweet red peppers
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons smoked paprika
  • 1 garlic clove, peeled and halved
  • 1 pound smoked salmon fillets
  • 2 cups fresh baby spinach
  • 3 tablespoons capers, drained
  • 1 tablespoon snipped fresh dill
  • Optional garnishes: additional fresh goat cheese, capers and dill

Directions

In a large bowl, whisk the eggs, milk and water. Combine the wheat flour, all-purpose flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
Meanwhile, in a food processor, combine the goat cheese, red peppers, lemon juice, paprika and garlic; cover and process for 2-3 minutes or until blended. Refrigerate until ready to use.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into 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.
Spread 2 tablespoons cheese mixture down the center of each crepe. Top each with salmon, spinach, capers and dill; roll up. Garnish with additional cheese, capers and dill if desired. Yield: 10 servings.
Originally published as Salmon and Goat Cheese Crepes in Taste of Home Christmas Annual Annual 2012, p71

  • 3 eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • FILLING:
  • 12 ounces fresh goat cheese
  • 3/4 cup roasted sweet red peppers
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons smoked paprika
  • 1 garlic clove, peeled and halved
  • 1 pound smoked salmon fillets
  • 2 cups fresh baby spinach
  • 3 tablespoons capers, drained
  • 1 tablespoon snipped fresh dill
  • Optional garnishes: additional fresh goat cheese, capers and dill
  1. In a large bowl, whisk the eggs, milk and water. Combine the wheat flour, all-purpose flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  2. Meanwhile, in a food processor, combine the goat cheese, red peppers, lemon juice, paprika and garlic; cover and process for 2-3 minutes or until blended. Refrigerate until ready to use.
  3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into 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.
  4. Spread 2 tablespoons cheese mixture down the center of each crepe. Top each with salmon, spinach, capers and dill; roll up. Garnish with additional cheese, capers and dill if desired. Yield: 10 servings.
Originally published as Salmon and Goat Cheese Crepes in Taste of Home Christmas Annual Annual 2012, p71

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 forSalmon and Goat Cheese Crepes

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

More from Taste of Home