Crepes Au Salmon Vin Blanc Recipes

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

Steps:

• In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
• When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
• Ladle a few tablespoons of batter into the center of the hot pan.
• Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
• Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
• If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
• When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
• Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
• To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

SALMON CREPES

Steps:

• Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour.
• Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
• Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs.

CREPES AU SALMON VIN BLANC (SALMON CREPE FILLING)

Steps:

• Melt the butter in a heated pot and stir in the
• flour. Cook gently.
• Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently.
• In another saucepan, poach the salmon in the cream over
• low heat about 10 minutes.
• Drain the cream from the cooked fish and add to the fish sauce.
• Pour half of the sauce into a bowl and flake the fish into it, removing all the bones.
• Spoon the mixture into the center of your favorite crepe recipe and fold over.
• Place on a serving dish and pour the remainder of the sauce over the top.
• Sprinkle the cheese on top and place under the broiler to brown.

WHITE-WINE SAUCE FOR FOIL-BAKED SALMON (SAUCE VIN BLANC)

Steps:

• Pour the liquid from the foil in which the salmon baked into a saucepan. Add the chopped or sliced vegetables with which the salmon was baked. Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to one and one-half cups when strained.
• Strain the sauce and return it to the saucepan. Add the cream.
• Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter bit by bit, stirring. Add the lemon juice, salt and cayenne to taste. Remove from the heat. Serve the salmon hot with this sauce.