RECIPE 4981 BLUE SALMON CREPES Tuesday March 19, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE 4981 BLUE SALMON CREPES Tuesday March 19, 2013

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CHEF FRANK COURREGES / FEAST ON FIFTH

For Crepes -

1 large egg

3/8 cup milk

1/4 cup water

1/2 cup flour

3 tablespoons melted butter

Butter, for coating the pan

For filling:

1/2 cup blueberry Stilton cheese

1/2 cup Mascarpone cheese

6oz thinly sliced smoked salmon.

For blueberry sauce:

1/2 cup sugar

1/2 cup water

4 oz blueberries

Directions: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. Combine Stilton & mascarpone cheeses until fully blended. To make the blueberry sauce, combine sugar & water in a saucepan over medium heat until simmers & the sugar dissolves; crush blueberries & whisk in while heating. To assemble, lay a crepe out and spread 2oz salmon and then spoon 3oz filling in the center of the crepe. Roll them up and Sauté in butter on medium heat - one minute per side. Top with 2 ounces of blueberry sauce. Garnish with orange wheel, fresh blueberries and sliced strawberries.  yield 12 crepes (2 per serving)

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