The Salmon Crepes recipe is much easier than it looks. It combines the basic crepes recipe with a simple filling of salmon and Mornay Sauce, which is just a glorified white sauce. If you can make thin pancakes and sauce, you can make crepes for your guests. |
Did you know you only have to cook crepes on one side? See "How to make crepes" below.
Salmon Crepes with White Wine Mornay Sauce
12 Basic Crepes (recipe below)
1 pound fresh or canned cooked salmon, boned and flaked
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups light cream or half-and-half
1/4 cup dry white wine
1/3 cup grated Parmesan cheese
1 tablespoon fresh chopped chives, plus garnish
Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too.
Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened.
Stir in the wine, then add the cheese. Stir until the cheese is melted, then add the salmon and chives.
Spread about 1/4 cup of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes.
Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately. Makes 6 servings of 2 crepes each.
Basic Crepes Recipe
The Basic Crepes recipe makes 16-18 crepes, although the Salmon Crepes recipe above only calls for 12. It's always good to have a little extra, for practice.
1 cup all-purpose flour
1 1/2 cups milk
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt
In a medium bowl, beat the flour, milk, eggs, oil, and salt together until well-blended.
Heat a well-seasoned and lightly greased 6-inch skillet over medium heat. When a drop of water sizzles and bounces on the surface, it's ready.
Remove the skillet from the heat and pour 2 tablespoons of crepe batter into the skillet. Tilt the skillet in all directions, spreading the batter into a thin, even layer. Return the pan to the heat and cook the crepe about 45-60 seconds, until lightly browned.
Invert the pan over paper toweling to remove the crepe, with the help of a spatula, if necessary. Or, if you prefer, flip the crepe and cook it a few seconds on the other side before removing.
- If not using right away, cool and stack the crepes between sheets of wax paper and store in an airtight bag in the refrigerator. They may be frozen like that for 2 months.
Repeat until all the batter is used. Makes 16-18 crepes.
Related Links:
See Salmon Crepes in a Brunch Menu