Salmon Crepes

For our stay in Paris, we rented an apartment for a week. I thought it was the best way to travel. We ate breakfast (mostly consisting of croissants) at the apartment most mornings and we made a couple of meals there as well. One of the meals were smoked salmon crepes.

I loved our little kitchen. All these copper pots and pans, dark wood beams, really adorable. Although actually, you should probably use a iron skillet for making crepes.  

Making crepes can be tricky at first, but with a little practice they are super easy.  The important thing is to get the batter the right consistency.  It should be fairly thin.  Use the first crepe as a test to make sure the batter is right.

Instead of melting butter in the pan, you should brush the pan with a little oil.  You want the batter to stick a little so as you tilt the pan the crepe will spread out evenly.  With this much butter I had difficulty.

You'll want to use a ladle or measuring cup.  Each crepe takes 1/4 or less batter.  Pick up the pan in your left and and pour in the batter with your right, quickly turning your left wrist to coat the bottom of the pan.  It may take a little practice but once you get it, super impressive.

I made a salmon and mushroom filling. The sauce is a standard French sauce and it begins with roux, a combination of butter and flour.  Cooking the flour in the butter first keeps it from clumping in the liquid and avoids a floury taste.  This is also used to make most gravy, and I should know, I'm always in charge of the gravy for Thanksgiving.

Although none of the steps were particularly difficult, this recipe did seem to have a lot of them.  It goes quickly though, so don't be intimidated.

Another thing this recipe seemed to have a lot of: dairy products.  4 different types to be exact, butter, milk, cheese and creme fraiche.  No wonder it was delicious.  Speaking of dairy products, I don't know why but they were so much better in France.  The butter was the most amazing thing ever and we got these little yogurts in glass containers.  Best. Yogurt. Ever. 

I'm being silly.  Everything was tastier in Paris, not just the dairy.  Maybe it was partly because I was on vacation, but I think if I made these crepes again, they wouldn't be quite as tasty.  Maybe I'll just have to go back and visit soon.

If you would prefer a sweet crepe, use 2 cups milk instead of 1 cup water + 1 cup milk and add 4 tbsps of sugar.  You can top with nutella (my favorite), fruit, cinnamon sugar, lemon and sugar or ice cream, whipped cream, chocolate sauce and pears, like this one from my first day in Paris.

Isn't this just marvelous? 

Salmon Crepes

CREPES

1 cup cold water

1 cup cold milk

4 eggs

1/2 tsp salt

1 1/2 cups flour

4 Tb melted butter

1. Blend ingredients well.

2. Cover and refrigerate 2 hours.

3. Brush an iron skillet lightly with oil and set over moderately high heat.

4. Remove pan from heat and a scant 1/4 cup of batter into the middle of the pan.  Quickly tilt the pan in all directions so the batter creates a film along the bottom.

5. Cook for 60 to 80 seconds and turn, cooking for another 30 seconds.

SALMON FILLING

1 cup sliced mushrooms

8 oz smoked salmon

5 tbsp flour

4 tbsp butter

2 3/4 cup milk

1/2 tsp salt

1/8 tsp pepper

1 cup grated Swiss cheese (Gruyere)

1/4 cup Crème fraiche

1. Cook mushrooms with a little butter over medium heat until soft.

2. In a saucepan, melt butter and stir in the flour.

3. Add milk and salt and pepper and stir until thick.

4. Remove from heat, add mushroom, salmon, 1/2 cup cheese and Crème fraiche. Stir until cheese is melted.

5. Use 1/2 the filling for inside the crepes. Fill and roll each crepe using about 1-2 tbsp of filling. Place crepes in a single layer in a baking dish. Cover with remaining sauce and sprinkle with cheese.

6. Place in a 400 degree oven for about 10 minutes or until top is browned slightly.

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