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.

Yield:
8 crepes, two per person
Category:
Seafood
Cuisine:
Dutch

INGREDIENTS:

  • 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
  • 2 eggs
  • coarsely ground salt and pepper to taste
  • 1 60 gram salmon fillet piece per crepe, for a total of 480 grams of salmon

DIRECTIONS:

  1. Crepes: Follow these instructions. You will have extra crepes, which you can wrap and refrigerate for another use.
  2. 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.
  3. For the Filling:
    Heat the oil and stir-fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach.
  4. 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.
  5. To Assemble:
    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 P

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