SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
CREME OF SPINACH CREPES
Steps:
- For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
- Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
- For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
- In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
- Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.
SPINACH CREPES WITH SMOKED SALMON AND CREAM CHEESE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 60 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Squeeze the spinach to drain out all excess moisture. Set aside. Place the eggs and milk in a bowl or food processor and beat until well blended. Blend in the flour until smooth. Add the spinach, scallions, half the dill, the cayenne pepper, salt and pepper and blend until very smooth. Stir in the water and allow the batter to rest for 15 minutes.
- Heat a seven- to eight-inch crepe pan over medium-high heat. Brush with oil. Pour about one-third cup of the batter into the pan, tilting the pan to coat the bottom evenly. Fry about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
- Beat the cream cheese until light and fluffy. Add the lemon peel, juice, shallots, remaining dill, capers and paprika. Spread each crepe with some of this mixture, then cover with a layer of smoked salmon. Roll each crepe jellyroll fashion and wrap in plastic wrap. Refrigerate at least two hours.
- Trim the uneven ends off the rolls and slice each into rounds 1/2-inch thick. Chill until ready to serve.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
SALMON WITH CREAM CHEESE, SPINACH & GARLIC
What a delicious way to get your salmon and your veggies!!! It's quick and easy to put together and is truly gourmet. They'll think you did alot more in the kitchen than you actually did (it'll be our little secret). I designed this for 2 but you can easily double or even triple this yummy recipe for your family or guests.
Provided by Realtor by day
Categories Very Low Carbs
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
- In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
- Sprinkle the chopped onion evenly over the cream cheese.
- Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
- Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
- Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
LEMONY SMOKED SALMON & SPINACH TAGLIATELLE
Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
- Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.
Nutrition Facts : Calories 756 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium
SPINACH AND CHEESE CREPES
These crepes are scrumptiously good....we've mixed spinach right into the batter and added a delicious Swiss cheese filling.
Provided by Chef mariajane
Categories Breakfast
Time 1h
Yield 8-10 crepes
Number Of Ingredients 8
Steps:
- CREPES: Cook spinach according to package directions. Rinse with cold water and dry well, Chop and reserve.
- Combine all ingredients for crepes in food processor, blender or bowl. (all but cheese) Mix until you have a smooth thin batter. Cover and let rest for 30 minutes. Add reserved spinach. Purée until blended.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush pan lightly with butter.
- Add 1/2 cup batter to pan. Swirl batter to cover pan. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 8-10 crepes. The first crepe usually does not come out right, so do not worry.
- Crepes can be frozen at this point, Layer them between wax paper for easy removal, wrap well with plastic wrap, and keep in freezer bag. Just remove as many as needed. Let defrost on counter 25 minutes, and follow directions for assembly.
- ASSEMBLY: Place crepe on clean flat surface. Fold in half. Sprinkle about 2-3 tablespoons cheese over crepe. Fold in half again. Continue with all crepes being used.
- Melt 1 tablespoon butter in large skillet over medium heat, add crepes. Cook 2-3 minutes per side or until browned and cheese has melted. Serve immediately.
Nutrition Facts : Calories 176.8, Fat 12.7, SaturatedFat 7.2, Cholesterol 139.5, Sodium 228.6, Carbohydrate 5.7, Sugar 0.4, Protein 10
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