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Salmon and Caviar Crepes Appetizers

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“"Indulgent but worth it" is the caption under the recipe. You'll wow the crowd with this special treat. Comes from Ladies Home Journal magazine; Food Journal section (December, 1999).”
READY IN:
35mins
SERVES:
6-8
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Process water, milk, butter and salt in the food processor; add flour and process until smooth.
  2. Transfer to glass measure.
  3. Coat a 7", nonstick skillet with cooking spray; heat over medium-high heat.
  4. Fill a 1/4 cup measure halfway with batter; add to pan, tilting to cover bottom.
  5. Cook 1 minute; loosen edge and turn out onto plate (crepe should be just lightly colored).
  6. Repeat, making 11 more crepes, stacking on plate.
  7. Spread 1 rounded teaspoon creme fraiche down center of the crepe. Top with 2 strips salmon and 1/4 teaspoons each dill and caviar. Fold in sides and roll up. Cut in half on the diagonal.
  8. Repeat. Makes 24 pieces. *Can be made ahead and stored, covered in the refrigerator for up to 1 hour.

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