Light crepes are so good with smoked salmon and cream cheese, a perfect breakfast, lunch or dinner.
- Cook Time
- Prep Time
- 6 servings (Makes 12 crepes) ServingsServings
- 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) PHILADELPHIA Cream Cheese, softened
- 2 teaspoons grated horseradish, optional
- Fresh dill sprig, for garnish
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.