Wild Alaskan Salmon Crepes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Crepes
- 2 cups milk
- 3 eggs
- 2 cups flour
- pinch of salt
- 1 teaspoon sunflower oil
Fillings
- 1 pound Wild Alaska salmon fillets, frozen
- 16 ounces cream cheese, softened
- 1/2 teaspoon paprika or chili powder
- 2 tablespoons fresh dill, chopped
- 2 teaspoons lemon juice
- salt, to taste
- 2 teaspoons olive oil
sauce
- 10 to 12 ounce can/jar white sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped chives
- salt and pepper, to taste
Preparation
-
Step 1 Prepare and cook crepes
Mix the eggs with milk, then whisk in the flour and salt. Pour about 1⁄4 cup batter onto a small/8-inch non-stick pan, tilting the pan slightly to distribute batter evenly over the surface. Cook 1 to 2 minutes until bubbles form around edges. Flip crepe over; cook 2nd side about 1 minute. Repeat process with remaining batter. Keep crepes warm.
-
Step 2 Prepare salmon
Cook salmon in a steamer over simmering water, or in steamer oven, until cooked through, about 20 minutes. Remove any skin, then break the salmon apart into small pieces.
-
Step 3 Prepare filling
Mix filling ingredients: cream cheese, paprika, dill lemon juice, salt, pepper and olive oil in large bowl. Add salmon and mix thoroughly. Set aside.
-
Step 4 Make sauce
Blend sauce, lemon juice, chives, salt and pepper in a pan over low heat until warmed through.
-
Step 5 Fill crepes and serve
Spoon portions of the salmon filling down the center of each crepe then fold sides over filling. Transfer to serving plates. Ladle on the sauce and serve.
