Crepes with Smoked Salmon and Mascarpone

13 Jul

Savory ? or Sweet ?
How about savory with a little bit of sweet? That was the challenge proposed by Wyatt (who also whipped up the perfect crepe batter).

So here is my response: Crepes with smoked salmon, mascarpone, wilted spinach, and caramelized red onions, topped with a sweet lemon butter.

In my opinion, it combines my favorite savory and favorite sweet crepe combinations together.

The recipe
(for 2)


So in terms of precise measurements, I often don’t do them when cooking (baking, yes. cooking, rarely). I’ve given some eyeballed amounts here in case you feel completely lost.

For sweet lemon butter:
1 tbsp unsalted butter
11 squeeze from a quarter of a lemon

3 pinches of sugar (or to taste)

For crepe filling:
Smoked salmon (depends on how much salmon you want)

A quarter of a red onion, cut into rings or long pieces

A handful of spinach

Four dollops of mascarpone

For crepe : (I don’t know the exact recipe. Must ask Wyatt)
1 egg
1/2 cup of milk (or more if the batter isn’t liquid-ey enough)
1/4 cup of flour

pinch of salt

– Melt the butter in a small bowl, add lemon and sugar to mix and chill while preparing other ingredients
– Whisk crepe batter ingredients together, adjusting with flour/milk if necessary. The consistency should not be viscous. Perhaps a little thicker than the consistency of eggs you whisk for an omelette.

– In the same pan you will use to make crepes, sauté onions in a little bit of olive oil until tender; add the spinach until just wilted. Transfer to a bowl/plate.
– Add butter or oil to the pan and heat until relatively hot (splash a drop of water and see if it dances)
– Pour enough batter to just coat the pan. Use a spatula to make sure it doesn’t stick too much.
– When it looks like this, you can flip it over.

– It should look like this on the other side.

– Take the pan off the heat and spread the mascarpone on one side. Lay the salmon on top and then spoon the spinach onion mixture on top. Fold over the other side of the crepe and return to the heat to cook it just a little more.
– Transfer crepe to a plate and garnish with a little bit of lemon butter.

Voilà! Initially, I didn’t return the crepe to the heat after putting the filling in because I didn’t want the smoked salmon to cook, but the consensus was that the crepe needed to be hot to marry the flavors and to really bathe all the ingredients in warm mascarpone goodness.
The sweet lemon butter worked perfectly to cut the fishiness, the saltiness, and the fat.

All in all. Good flavors. Yum.

Credit to Wyatt Roy for making the perfect batter and flipping the crepe like a pro.

3 Responses to “Crepes with Smoked Salmon and Mascarpone”

  1. noticedbywyatt July 14, 2010 at 6:12 pm #

    want another now.

  2. Muh-thahhhh July 21, 2010 at 3:03 pm #

    Love this one!!! Ummmmm. I can taste the testures and flavors in my mouth already…


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