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Herbed Crepes with Smoked Salmon Filling




Source of Recipe


King Arthur Flour


List of Ingredients




Crepes
2 cups (8 1/2 ounces)King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1 1/2 cups (12 ounces) milk
4 large eggs
1/4 cup (2 ounces, 1/2 stick) melted butter
2 teaspoons each: chopped parsley and chives
1/2 teaspoon thyme

Filling
8 ounces cream cheese
2 tablespoons (1 ounce) lemon juice
1/4 teaspoon worcestershire sauce
12 ounces smoked salmon


Recipe



For the crepes: combine the four and salt in a mixing bowl. In a large measuring cup, combine the milk and the eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a small lump here or there won’t hurt anything. Stir in the melted butter. Cover the batter and let it rest for at least an hour.

To cook the crepes, you need a pan that has an even-heating flat bottom, shallow sides, and is between 6 and 12 inches in diameter. Heat the pan until the air an inch above the surface feels warm to your palm. Wipe the surface of the pan with a little bit of butter (a greased paper towel works well to do this). Hold the pan, and pour batter into the top half. When you have covered the top half, move the pan so that it is tilted toward you at about a 30 degree angle, to let the batter slide down and cover the rest of the surface. Don’t be shy about tilting the pan back and forth, to cover any bare spots. This feels awkward the first time you do it, and don’t be discouraged if your first crepe or two doesn’t win any beauty contests-you’ll soon get the hang of it. Put the pan down on the heat, and you will see it cook through-the edges will curl just a bit, and the top will look dry all the way across. With a spatula or your fingers, pick up the crepe and cook on the second side for a few seconds, then take out of the pan and place on a plate. Continue cooking until you have used all the batter.

For the filling: whip cream cheese with lemon juice and Worcestershire sauce until no lumps remain. Break up smoked salmon into small chunks with a fork or your fingers, and fold into cream cheese mixture.

To assemble: Place crepe in front of you, putting the side that shows off the herbs best facing the table. Take a spoonful of filling and cover one half of the crepe. Fold crepe over, and repeat until you have filled as many as you need. Layer the half moons on an ovenproof serving dish. Place in preheated 325°F oven for 10-15 minutes before serving. Yield: approximately 14 8-inch crepes.