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"A holiday in our house is not complete without these crepes," says Nancy Hess, who smokes local salmon herself for the filling. Notes: Hot-smoked salmon is firmer and flakier than cold-smoked salmon (lox). You can make the crêpes themselves up to 3 days ahead; cover and chill. Let warm to room temperature before separating. You can fill the crêpes (through step 3) up to 1 day ahead; cover and chill. Prep and Cook Time: about 2 1/4 hours.

Nancy Hess, Portland, OR
This Story Originally Appeared On sunset.com

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Credit: Monica Buck

Recipe Summary

Yield:
Makes 3 to 3 1/2 dozen (serving size: one filled crêpe)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps.

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  • Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.

  • Mound about 1 1/2 teaspoons of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.

  • Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Nutrition Facts

76 calories; calories from fat 71%; protein 3.3g; fat 6g; saturated fat 2.2g; carbohydrates 3.1g; fiber 0.1g; sodium 112mg; cholesterol 26mg.
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