Smoked Trout & Cream Cheese Crepes
"This is a loose adaptation of a crepe recipe found at Food & Wine. Prep time doesn't include an additional 30 minutes of refrigeration time. Normally, I don't use the spinach and tomato salad - the crepes taste fantastic on their own."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (232.2 g)
- Calories 402.5
- Total Fat - 27.6 g
- Saturated Fat - 14.8 g
- Cholesterol - 161.6 mg
- Sodium - 633.6 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 1.7 g
- Sugars - 4.5 g
- Protein - 14.9 g
- Calcium - 137.2 mg
- Iron - 1.5 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, whisk the milk with the water, melted butter and eggs. Mix the flour and salt in another bowl. Whisk the milk mixture into the flour. Strain the batter into a measuring cup and refrigerate for 1 hour.
Step 2
In a medium bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill and fish sauce. Season with pepper.
Step 3
Add the shredded smoked trout to the cheese mixture, gently combine until trout is fully incorporated. Set aside.
Step 4
Spray an 8-inch nonstick skillet or crepe pan with cooking spray. Heat the skillet over medium heat. Pour 1/4 cup of the crêpe batter into the skillet and swirl the pan to coat it evenly. Cook the crêpe until lightly golden on the bottom, about 1 minute. Flip the crêpe and cook for about 30 seconds longer. Transfer the crêpe to a plate and repeat with the remaining batter. Keep warm.
Step 5
In a medium bowl, toss the spinach with the olive oil and balsamic vinegar.
Step 6
Fold each crêpe in half. Dollop about 2 tablespoons of the cream cheese mixture in the center of each crêpe. Add a portion of the spinach & tomato salad atop the cheese mixture. Fold the crêpe in half again. Repeat with remaining crêpes.
Step 7
*Optional: the spinach & tomato salad can be served over or beside the crêpes, instead of inside.
Tips
No special items needed.
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