Smoked Salmon and Cream Cheese Crepes
Recipe from Food & Wine

Austin's Flip Happy food truck uses giant crepes like tortillas, filling them with savory stuffings like juicy pulled pork and caramelized onions, or smoked salmon and tangy cream cheese blended with lemon, dill, and capers.

Smoked Salmon and Cream Cheese Crepes
Tina Rupp

by 6  people

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Servings: 8
Prep Time: 45 mins
Total Time: 1 hr 30 mins
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  • 1 1/2  cups 
    whole milk
  • 1/2  cup 
  • 6   tablespoons 
    butter, melted
  • 3   
    large eggs
  • 1 1/2  cups 
    all-purpose flour
  • 3/4  teaspoon 
  • 8   ounces 
    cream cheese, softened
  • 2   tablespoons 
    butter, softened
  • 2   tablespoons 
    lemon zest
  • 1   
    medium shallot, minced
  • 1/4  cup 
    capers, rinsed and chopped
  • 1   tablespoon 
    minced dill
  • 1/4  teaspoon 
    Asian fish sauce
    Freshly ground pepper
  • 3   cups 
    baby spinach (3 ounces)
  • 1   teaspoon 
    extra-virgin olive oil
  • 1   teaspoon 
    balsamic vinegar
  • 1/2  pound 
    sliced smoked salmon
  • 2   
    plum tomatoes, thinly sliced
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.
In a bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill, and fish sauce and season with pepper.
Spray a 12-inch nonstick skillet with cooking spray. Heat the skillet over moderate heat. Pour 1/3 cup of the crepe batter into the skillet and swirl the pan to coat it evenly. Cook the crepe until lightly golden on the bottom, about 1 minute. Flip the crepe and cook for about 30 seconds longer. Transfer the crepe to a plate and repeat with the remaining batter.
In a medium bowl, toss the spinach with the olive oil and balsamic vinegar. Fold each crepe in half. Spread about 2 tablespoons of the cream cheese mixture vertically down the center of each crepe. Lay the salmon over the cream cheese. Top with the spinach salad and tomatoes and season with pepper. Fold one side of the crepe over the filling, roll to close and serve.
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