This is a very tasty salmon crepes recipe that goes together quickly if you make the "pancakes" ahead of time. Serve it with a green salad and a baguette for a complete and satisfying dinner. Smaller crepes would also make a nice French entree for a more elaborate meal.
I like this recipe because the sauce and the fish cook at the same time. Crepes are already a bit fussy in my book, so it's nice to have the rest of the recipe go together quickly.
If you need more complete instructions for how to fix the crepe pancakes themselves, please see this crepe recipe. The ingredient amounts in the recipe below are
for about fifteen crepes, so if you mess up the first few, you'll still have enough for the completed salmon crepes recipe.
These salmon crepes can be made in stages. You can make all the crepe pancakes a day in advance and store them in the refrigerator wrapped in plastic. You could also assemble the crepes and keep them in the refrigerator, then heat them in
the oven to serve - heating time will be a bit longer.
One way to fancy up baked recipes is to cook them in individual servings. Here are some cute dishes that would be perfect for cooking individual portions of salmon crepes.
Preparation Time: 30 minutes (not including time to make crepes) Baking Time: 20 minutes
Makes 12 crepes, or six servings
12 savory crepes (recipe below)
1 pound fresh salmon filets (or frozen and thawed)
1 large leek, cleaned and sliced in thin rounds
3 tablespoons butter
3 tablespoons flour
1/4 cup dry white wine
1 1/2 cups whole milk
1/2 cup grated Gruyère cheese, divided (you could also use Parmesan or Swiss cheese)
1/8 teaspoon nutmeg
salt and pepper
Prepare the crepes first and set aside.
Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften - about 3 minutes. Add in the salmon filets, flaking the fish into small pieces as it cooks.
When the fish is cooked through, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine milk and cook, stirring occasionally until the mixture boils and thickens - about 5 minutes.
Remove from heat and stir in 1/4 cup of cheese. Let cool about 5 minutes. Stir in nutmeg and salt and pepper to taste.
For each crepe, mound a generous 1/4 cup of the salmon mixture in a log shape in the center of the crepe. Fold over about 1/2 inch of the side edgges to hold in the filling, then roll the crepe up. Place the crepes seam-side down in a greased baking dish. Sprinkle with remaining 1/4 cup of cheese.
Preparation Time: 30 minutes (not including refrigeration time)
Makes about 15 crepes
2 cups all-purpose flour
3 large eggs
2 cups milk (maybe a little more)
3 tablespoon vegetable oil
1/2 teaspoon salt
Whisk the eggs in a large mixing bowl (an electric whisk works great).
Add the flour, 1/2 the milk, vegetable oil, and salt and begin whisking. Pour in the remaining milk as you whisk - this helps to insure a smooth batter.
Depending on the size of the eggs, you may need to add a little more milk. The consistency of the batter should be about like heavy cream.
Cover the bowl and place it in the refrigerator to age for an hour.
Heat a 10 inch round non stick crepe pan on medium heat until hot.
Ladle about 1/3 cup batter into the pan, turning and tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and the edges starting to bronw (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side.
Remove from the pan and place in a folded clean dish towel.
Continue making the crepes and stacking them in the folded dish towel. Set aside to use in above recipe.