Savory Salmon Crepes
Savory Salmon Crepes
Crepe Ingredients
- 3 large eggs
- ½ cup whole milk
- ¼ cup chilled heavy cream
- ½ cup all-purpose flour
- ¼ tsp salt
- 2 tbsp melted unsalted butter
- 1 tbsp minced fresh dill
Filling Ingredients
- 8 oz. crème fraiche (or sour cream)
- 1 tbsp minced fresh dill
- 1 tbsp minced capers
- 1 lemon, zested
- salt and black pepper, to taste
- ¼ medium red onion, thinly sliced
- 1 can Crown Prince Natural Skinless & Boneless Alaskan Pink Salmon, drained
and flaked - arugula, to taste
Directions
Blend all crepe ingredients together in a blender on high until smooth. Refrigerate for at least 30 minutes before making crepes.
Place crème fraiche, dill, capers, lemon zest, salt and pepper in the bowl of a stand mixer. Using the whip attachment and on high setting whip all ingredients together until slightly firm. Taste and season as needed with salt and pepper. Remove from bowl and set aside.
Brush a 10-inch nonstick skillet lightly with melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for the next crepe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crepe with a heatproof rubber spatula, then flip crepe over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crepes, brushing skillet with butter each time and stacking on a plate.
To build your crepe, spread a small amount of crème fraiche mixture over half the crepe. Top with red onion slices, salmon and arugula. Fold the empty side of crepe over the half of the crepe with toppings and fold in half again forming a triangle.
Serve cold or room temperature.
Serves: 2-4
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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