Smoked Salmon and Cream Cheese Crêpes
(recipe adapted from Food & Wine
Magazine, May 2008)
Ingredients
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.
2.
In a bowl, blend the cream cheese with the butter, lemon
zest, shallot, dill, and fish sauce and season with pepper.
3. Spray a 12-inch nonstick skillet with cooking
spray. Heat the skillet over moderate heat. Pour 1/3 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.
4.
In a medium bowl, toss the spinach with the olive oil and
balsamic vinegar. Fold each crêpe in half. Spread about 2 tablespoons of
cream cheese mixture vertically down the center of each crêpe. Lay the
salmon over the cream cheese. Top with the spinach salad and tomatoes and
season with pepper. Fold one side of the crêpe over the filling, roll to
close and serve.