Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.—
Salmon and Goat Cheese Crepes
Ingredients
- 3 large eggs
- 1-1/4 cups 2% milk
- 1/2 cup water
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- filling:
- 12 ounces fresh goat cheese
- 3/4 cup roasted sweet red peppers
- 1 tablespoon plus 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons smoked paprika
- 1 garlic clove, peeled and halved
- 1 pound smoked salmon fillets
- 2 cups fresh baby spinach
- 3 tablespoons capers, drained
- 1 tablespoon snipped fresh dill
Directions
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use.
- Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
- Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese.
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