Crepes with Salmon - Flensjes met zalm
Buttery in flavor and delicate in texture, crêpes are paper thin, soft, pancake-like wrappers that are the ideal vessel for both sweet and savory fillings.
For the Crepes:
Follow these instructions.
For the Sauce:
3 tablespoons unsalted butter
2 tablespoons all purpose flour
3/4 cup whole milk
3/4 cup heavy cream
4 tablespoons lemon juice
175 grams/6 oz grated Parmesan cheese
1/8 teaspoon cayenne pepper
salt and black pepper to taste
For the Filling:
2 tbsp extra virgin olive oil
2 large garlic cloves, finely chopped
1 bunch fresh spinach or equivalent baby spinach leaves
120 grams/4 oz cream cheese
3 tbsp chopped basil
coarsely ground salt and pepper to taste
1 60 gram salmon fillet piece per crepe, for a total of 480 grams of salmon
YIELD: 8 crepes, two per person
- Crepes: Follow these instructions. You will have extra crepes, which you can wrap and refrigerate for another use.
For The Sauce:
Spinach and salmon: Melt the butter, mix in the flour and cook for 2 minutes. Mix in most of the milk and all the whipping cream, let simmer for 5 minutes. Add 2 oz Parmesan, and salt and pepper to taste. Put the sauce to the side.
For the Filling:
Heat the oil and stir-fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach.
- Mix the cream cheese with the remainder of the milk (1/5th cup), basil, 75 grams / 3 oz. Parmesan, the eggs, salmon strips, spinach and salt and pepper.
Heat the oven to 400ºF. Divide the filling among the crepes and roll them up. Pour one-third of the sauce in an oven dish. Put the crepes in and pour the rest of the sauce over them. Sprinkle the remainder of the Parmesan over the dish and cover with aluminum foil.
- Bake until the sauce is bubbling, the top is slightly browned and the salmon is cooked (125 degrees F with an instant-read thermometer). 18 to 20 minutes. Remove your baking dish to a rack, optionally sprinkle with chives and serve.