How To make Crepes with Salmon Filling
6 tb Margarine
1/2 lb Mushrooms; sliced
1 c Celery; diced
1/2 c Yellow onions; diced
1/2 c All-purpose flour
1 1/2 c Chicken broth
1 ts Worcestershire sauce
1 ts Lemon juice
16 oz Salmon, canned
1 c Sour cream
1 tb Pimientos; chopped
1 tb Fresh parsley; chopped
12 Crepes; *see note
1 c Swiss cheese; shredded
Lemon wedges; for garnish Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and saute about
2 minutes. Add the onion and celery and continue to saute for 3-4 minutes
longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. 2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over
low heat, stirring constantly, until mixture thickens. 3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1
minute. 4. Place 1/4 cup filling on each of the crepes. Roll crepes and place
seam side down in greased baking pan in single layerd cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. Serve immediately
with lemon wedges.
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3 FISH FILLINGS FOR CREPES
Hello everyone, today we will be making three fish fillings for crepes.
For the first filling we will need:
-2 Cups of Rice
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-1 Bunch of Fresh Dill
-Salt
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Crepes Baskets with Salmon and Creme cheese
Beautiful presentation of salmon on the holiday table in baskets of crepes. The taste of the snack is rich and diverse. How to cook baskets of crepes for snacks or salads. Baskets without molds and baking for any filling. Tartlets for the filling can be a great substitute for crepes baskets. Crepes with salmon and creme cheese. How to make crepes. Homemade crepes recipe.
More recipes here:
Recipe Crepes Baskets with Salmon and Creme cheese”
Crepes (22 PCs)
Water - 125 ml
Sugar - 15 g
Dry yeast - 3 g
Milk - 250 g
All-purpose flour - 160 g
Baking powder - 3 g
Filling for 12 PCs Crepes Baskets
Cream cheese - 100 g
Salmon - 180 g
Dill/Basil - to taste
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Davinci's Seafood Crepes
At our Roswell location we are featuring a decadent combination of savory crepes stuffed with a seafood medley in a rich, thick bechamel sauce. These crepes are then topped with a tarragon chardonnay sauce and served with a side of vegetable orzo.
Making The Perfect Crepe (3 Ways)
Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking
Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe:
Ingredients Needed:
Crepe Batter:
- 1 cup (150g) all-purpose flour
- 1 cup (240ml) milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon (14ml) vegetable oil
- 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
- 3/4 cup (150g) granulated white sugar
- 1/2 cup (110g) unsalted cold butter, cut into cubes
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) Grand Marnier
- Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
- 1x batch crepes
- 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
- small pinch of fine sea salt
- 1/4 cup (45g) unmelted Ghiradelli chips
- 6 tablespoons (80g) cocoa power
- 1 cup (205g) powdered sugar
- 2 tablespoons (24g) hazelnut oil or vegetable oil
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/2 cup(120ml)cream
- 1/2 cup (120ml) milk
- 1 vanilla bean
- 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
- 1/4 cup (55g) powdered sugar
- 2.5 tablespoons (40g) cocoa powder
- 1 tablespoon (12g) cinnamon
- 1 tablespoon (13g) instant espresso
- 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
- 2 tablespoons (30g) butter
- 2 tablespoons (20g) flour
- 1.25 cup (275ml)milk
- 1/2 cup (70g) gruyere cheese
- salt to taste
- pinch of fresh nutmeg
Assembly-
- 8 good slices prosciutto di parma
- mornay
- shredded gruyere cheese
- 4 large eggs
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- flakey salt
- fresh cracked black pepper