SMOKED SALMON APPETIZER CREPES
A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon., To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.
Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SALMON AND CREAM CHEESE CREPE APPETIZERS
Imagine a stack of crepes layered with Salmon and a cream cheese mixture topped with a green olive sliced into wedges and you have a beautiful and delicious appetizer for a crowd. .. or make this as a side and serve with salad and you have a meal. This recipe makes 2 stacks cut into 12 wedges.
Provided by Vseward Chef-V
Categories Toddler Friendly
Time 1h15m
Yield 24 wedges, 24 serving(s)
Number Of Ingredients 12
Steps:
- Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
- You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
- Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
- Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
- Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
- Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
- On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
- Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
STACKED CREPES APPETIZER
This recipe makes a great appetizer. You may substitute the bacon with dried beef finely chopped. These will disappear very quickly
Provided by Bergy
Categories Pork
Time 1h20m
Yield 20 Appetizers
Number Of Ingredients 12
Steps:
- In a skillet combine the pecans, salt& butter, cook until golden, stir a few times Mix the cream cheese with the milk, onion, garlic, salt, pepper& sour cream, mix until very smooth Stir in the bacon& green pepper.
- Spread 2-3 tbsp on each crepe.
- Make 2 stacks 5 crepes high.
- Sprinkle each with the toasted pecans.
- Refrigerate for at least an hour.
- Cut each stack into 8-10 wedges& serve.
CREPES FLORENTINE
Bring this spectacular appetizer to the table to cut into wedges, and you'll receive many compliments on the presentation! The rich Mornay-sauced spinach and creamy mushroom mixtures are beautifully layered between crepes.#151;Sue A. Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h45m
Yield 8-12 servings.
Number Of Ingredients 20
Steps:
- For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.
Nutrition Facts : Calories 416 calories, Fat 29g fat (17g saturated fat), Cholesterol 173mg cholesterol, Sodium 409mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
WRAPPED WEINER APPETIZER
Make and share this Wrapped Weiner Appetizer recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 4h25m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Cut bacon slices in half.
- Cut wieners in quarters.
- Wrap bacon around wieners and secure with toothpick.
- Place in crock-pot and pour brown sugar over all.
- Cook on high 3-4 hours or until bacon is brown.
Nutrition Facts : Calories 529.2, Fat 33.9, SaturatedFat 12.1, Cholesterol 55, Sodium 914.5, Carbohydrate 46.3, Sugar 45.2, Protein 10.4
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