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.

  • Crêpes
  • 1 3/4 cup whole milk
  • 3 large large eggs
  • 1 tablespoon melted unsalted butter
  • 1 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup whole wheat pastry flour (or 1 cup finely ground whole wheat matzoh meal)
  • Expeller-pressed canola oil, for the pan
  • Peas and Salmon
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup whole milk
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cup fresh or frozen thawed peas
  • 3 tablespoons chopped dill sprigs, divided
  • 1 pound sliced cold-smoked salmon (about 18 slices)
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For crêpes, combine milk, eggs, melted butter, sugar and salt in a blender, and blend until smooth. Add flour and pulse just until combined. Set aside for at least 15 minutes or refrigerate up to 1 day.

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 a 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 the other side until just browned, 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 the crêpes warm in a 200°F oven.

For peas and salmon, melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Add flour and cook, stirring, 1 minute. Slowly whisk in milk, salt and pepper. Cook, whisking frequently, until slightly thickened, about 2 minutes. Stir in peas and cook until softened, 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 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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