Scallion Crêpes with Shrimp Smoked Salmon - Ferrari-Carano

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Scallion Crêpes with Shrimp Smoked Salmon

Appetizers

Serves

These have a light delicate flavor with a mix of shrimp, smoked salmon and scallions, yum! Serve these tasty crêpes with crème fraîche and a sprig of dill for a beautiful and delicious appetizer.

Scallion Crêpe Batter

01

Melt butter. In a bowl, combine flour, salt and pepper. In a blender, add eggs, melted butter and flour mixture. Blend until smooth. Add milk and blend until batter is free of lumps and easy to pour. Add scallions to batter and mix with a spoon. Let batter rest for at least two hours.

Shrimp-Smoked Salmon Filling

01

Place shrimp and smoked salmon in a food processor and chop fine. Remove and put in a bowl.

02

In the food processor, add fennel, basil and dill, chop fine. Remove and add to the bowl with the shrimp / salmon mixture. Add lemon juice, lemon peel, mayonnaise and whipped cream cheese. Salt and pepper to taste. Blend thoroughly and let set in refrigerator for at least two hours.

Complete and Garnish

01

Put a dollop of the filling into each crêpe. Fold like a package and add a dollop of crème fraîche and a sprig of dill. Present appetizers on a platter.

Ingredients

Scallion Crêpe Batter

  • 1 Tbsp butter
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 scallion, thinly sliced
  • 2 eggs, lightly beaten
  • 3/4 cup milk, more or less

Shrimp-Smoked Salmon Filling

  • 2 lbs bay shrimp
  • 1/2 lb smoked salmon
  • 1/2 cup thinly sliced fennel (can use celery if you prefer)
  • 2 tsp fresh lemon juice
  • 1 Tbsp lemon peel
  • 2 Tbsp fresh basil
  • 1 Tbsp dill
  • 1/2 cup light mayonaisse
  • 1/4 cup whipped cream cheese

Complete and Garnish

  • Crème fraîche
  • Sprigs of dill