Smoked Salmon Appetizer Crepes

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.