Light crepes are so good with smoked salmon and cream cheese, a perfect breakfast, lunch or dinner.
Passover Crepes with Cream Cheese and Smoked Salmon
Servings
6 Servings
Ingredients
- 3/4 cup potato starch
- 1/3 cup almond meal
- 3/4 cup whole milk
- 1 large egg
- 1 tablespoon melted cooled, unsalted butter
- 3-4 tablespoons unsalted butter
- 6 ounces smoked salmon thinly sliced
- 6 ounces ¾ package Cream Cheese, softened
- 2 teaspoons grated horseradish optional
- Fresh dill sprig for garnish
Instructions
- Place the potato starch, almond meal and salt in a bowl and whisk to combine the ingredients thoroughly. In a separate bowl, whisk together the milk, egg and melted, cooled butter. Add the potato starch mixture and whisk the ingredients to blend them thoroughly. Let the mixture rest for at least 20 minutes. Just before cooking the crepes, mix the batter again thoroughly to incorporate the potato starch that settles to the bottom.
- To make the crepes, preheat the oven to warm. Heat 1 tablespoon of the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, pour in the batter, using two-tablespoons (1/8 cup) for each crepe. Reduce the heat to low-medium and cook for about one minute or until lightly browned at the edges. Turn the crepes over and cook for about minute, or until lightly browned. Repeat with the remaining batter, wiping the pan between batches, using 2-3 teaspoons butter for each new batch, as needed to prevent the pancakes from sticking to the pan. As the crepes are cooked, place them on a baking sheet and keep them in the warm oven.
- To serve, mix the cream cheese and horseradish together, if desired, and spread equal amounts on top of each crepe. Place two crepes on each of 6 serving plates. Cloak each crepe with equal amounts of smoked salmon. Garnish each crepe with a small sprig of fresh dill.
- Tip: you may roll the crepes and filling together and serve them as you would rolled crepes, if desired.
Yes for sure! This 5 star family breakfast can be made either the night before or even weeks before. To freeze crepes (unfilled) wrap tightly in foil and double wrap in plastic. Before serving, thaw (while wrapped) and reheat loosely wrapped in foil at 250° F for about 20 minutes or until warm. Don’t try to expedite time here as you don’t want to reheat something as delicate as crepes in a hotter oven. And you are not trying to get them hot, they are actually meant to be served warm.
Assemble the morning of with Smoked Salmon and Cream Cheese or Cream Cheese and Fruit or fillings of your choice.
Can the crepes be frozen, unfilled?