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Clover Classic Salmon & Cream Cheese Crêpes

Clover Classic Salmon & Cream Cheese Crêpes

Recipe by: Jay Miller
Serves: 8
Cooking Time: 1 hour 30 minutes

INGREDIENTS
For the crepes
1 1/2 cups milk
1/2 cup water
3 tablespoons Clover Classic Spread, melted
3 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon salt

For the cream cheese filling
250g cream cheese, softened
2 tablespoons lemon zest
1 medium shallot, minced
1/4 cup capers, rinsed and chopped
1 tablespoon minced dill
Freshly ground pepper

To assemble
3 cups baby spinach
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar
500g smoked salmon slices
2 plum tomatoes, thinly sliced

METHOD
In a bowl, whisk the milk with the water and the melted Clover Classic Spread and eggs. Mix the flour and salt in another bowl. Whisk the milk mixture into the flour until smooth. Refrigerate for 1 hour.
Next, spray a 20cm nonstick pan with cooking spray. Heat the skillet over medium 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. Set aside. Next make the cream cheese filling. In a bowl, blend the cream cheese with the lemon zest, shallot, capers and dill sauce and season with pepper. To assemble, toss the baby spinach with the olive oil and balsamic vinegar in a medium bowl. Fold each crêpe in half. Spread about 2 tablespoons of the cream cheese mixture 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.


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