Recipe

Northwest Smoked Salmon Crêpes Recipe

Print Recipe

Ingredients

Directions

Step #1 Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds.
Step #2 Repeat to cut remaining crêpes; discard scraps.
Step #3 Preheat oven to 350°.
Step #4 Remove skin & bones from salmon.
Step #5 With your hands, break salmon into fine pieces; you should have about 1 c.
Step #6 In a bowl, sour cream, mix mayonnaise, lemon juice, Worcestershire, sliced dill, 1/2 c parmesan cheese, white pepper, & hot sauce.
Step #7 Stir in the salmon & seasoned salt to taste.
Step #8 Mound about 1 1/2 tsps of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape.
Step #9 Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan.
Step #10 Drizzle with melted butter & sprinkle with remaining 1/2 c cheese & a little paprika.
Step #11 Bake until crêpes are golden & bubbly, 15 to 25 mins.
Step #12 Transfer to a serving platter or plates & garnish with dill sprigs.
Enjoy the Northwest Smoked Salmon Crêpes recipe

Viewing Northwest Smoked Salmon Crêpes Receipe