ADVERTISEMENT

Smoked Salmon Crepes with Creamy Dill Sauce

Smoked Salmon Crepes with Creamy Dill Sauce
PREP TIME
10 min
COOK TIME
15 min
YIELDS
6 - 8 servings

Courtesy of the Mehta family.

ADVERTISEMENT

Ingredients

Creamy Dill Sauce

1
cup sour cream
½
cup 10% cream
cup soft goat cheese
½
cup chopped fresh dill
½
cup chopped green onions
3
Tbsp rinsed and drained capers
2
Tbsp lemon juice
Salt and pepper

Smoked Salmon Crepes

1
cup flour
2
Tbsp granulated sugar
1
pinch salt
2
eggs
1 ½
cups milk
1
Tbsp butter, melted
1
bunch fresh asparagus
2
Tbsp extra virgin olive oil
1
Tbsp Dijon mustard
1
Tbsp lemon juice
1
Tbsp chopped fresh parsley
1
lb(s) thinly sliced smoked salmon
ADVERTISEMENT

Directions

Step 1

In a blender puree sour cream, cream, goat cheese, dill, onions, capers and lemon juice. Season with salt and pepper to taste; cover and refrigerate until ready to use.

Step 2

Preheat oven to 400ºF (205ºC).

Step 3

In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk together eggs, milk, and butter. Pour over flour mixture and whisk until smooth; set aside.

Step 4

Melt some butter in a very small nonstick skillet and pour a scant ¼ cup of the crepe batter into pan, swirling to coat bottom. Cook until set and turn over to cook the other side. Remove to plate and repeat with remaining batter.

Step 5

Toss asparagus with oil, mustard, lemon juice, and parsley. Roast for about 5 minutes or until tender crisp. Sprinkle with salt and pepper; set aside.

Step 6

Place some smoked salmon and asparagus in crepe and roll up. Drizzle with dill sauce to serve.

Rate Recipe

My rating for Smoked Salmon Crepes with Creamy Dill Sauce
ADVERTISEMENT