Smoked Salmon Crêpes with Creamed Peas

Smoked Salmon Crêpes with Creamed Peas

Serves 6

These whole wheat crêpes are filled with smoked salmon and topped with a creamy mixture of peas and dill. Matzoh fans can make a rustic version of these crêpes using matzoh meal; matzoh crêpes are very tender, so flip them carefully. Watch our how-to video.

Ingredients: 
  • 1 3/4 cups plus 1 1/3 cups whole milk, divided
  • 3 eggs
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons butter, divided
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt, divided
  • 1 1/4 cups whole wheat pastry flour, or 1 cup finely ground whole wheat matzoh meal
  • Expeller-pressed canola oil for cooking
  • 1 shallot, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups fresh or frozen thawed peas
  • 3 tablespoons chopped fresh dill, divided
  • 1 pound sliced cold-smoked salmon (about 18 slices)
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Method: 

In a blender, combine 1 3/4 cups of the milk, eggs, 1 tablespoon melted butter, sugar and 1/4 teaspoon of the salt and blend until smooth. Add whole wheat flour and pulse just until combined. Let sit for at least 15 minutes or refrigerate up to 1 day. 

Preheat the oven to 200°F. Heat a crêpe pan or small nonstick skillet over medium heat. Brush it lightly with oil. Stir batter; if it is thicker than heavy cream, whisk in water 1 tablespoon at a time. Pour a scant 1/4 cup of the batter into the pan and swirl to coat the bottom evenly. Cook until batter is set and begins to dry on top, about 2 minutes. Flip crêpe and cook until just browned on the other side, about 1 minute more. Transfer to a plate. Continue making crêpes, brushing the pan with more oil as needed and stacking crêpes between layers of parchment paper, until you have at least 12. Keep crêpes warm in the oven. 

Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Add all-purpose flour and cook, stirring, for 1 minute. Slowly whisk in remaining 1 1/3 cups milk, 1/4 teaspoon salt and pepper. Cook, whisking frequently, until slightly thickened, about 2 minutes. Stir in peas and cook until tender, about 5 minutes. Stir in 2 tablespoons of the dill.  

Arrange 1 1/2 slices of salmon on half of each crepe. Fold crêpe in half over salmon, then in half again to form a quarter circle. Arrange crêpes on individual plates or a platter. Top with hot creamed peas, garnish with remaining 1 tablespoon dill and serve.

Nutritional Info: 
Per Serving:Serving size: 2 crêpes, 380 calories (160 from fat), 18g total fat, 8g saturated fat, 140mg cholesterol, 920mg sodium, 30g carbohydrate (4g dietary fiber, 9g sugar), 26g protein

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