Salmon and ricotta crepes: incredibly tasty crepes with a soft, enveloping texture, perfect for special occasions. For this idea I dusted off my old crepe recipe, a base that can be sweet or savory depending on your needs. In this case I thought of making a recipe I often prepare at work, based on ricotta, béchamel and smoked salmon. A simple but indulgent recipe at the same time. For this preparation I used my béchamel. You can find the link among the ingredients and in the descriptions if you want to make it by adding the additional ingredients. Below I leave other ideas for making tempting and unique crepes, while at the end of the recipe complete with step-by-step photos, I answer the most common questions on this topic. Please note, I do not use salt in this recipe because I find the salmon already flavorful and it is also present in the béchamel I make at home, but you can season the filling as you prefer.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 3 eggs (medium)
- 2 cups all-purpose flour
- 2 cups milk
- as needed butter (for the crepe pan)
- 7 oz smoked salmon
- 1 cup ricotta
- 1 2/3 cups béchamel
- to taste chopped parsley
- 3 tbsp grated cheese (grated)
Tools
- 1 Crepe pan
- 1 Bowl
- 1 Sieve
- 1 Ladle
- 1 Mixer
- 1 Piping bag
- 1 Baking dish
- 1 Spoon
Steps
To make the basic sweet or savory crepe batter: in a bowl beat the eggs with a hand whisk and add the milk in a thin stream. Add the sifted flour to avoid lumps and continue mixing until all ingredients are well combined. On the crepe pan over low heat, spread a small knob of butter with a sheet of absorbent paper and pour in a ladle of batter. Spread it and, as soon as the surface firms up, flip the crepe with the help of a spatula. Cook for about thirty seconds and set aside. Repeat until the batter is finished and let the crepes cool before using. Grease the crepe pan every two or three crepes for best results.
Meanwhile prepare the filling. In the mixer, add well-drained ricotta, half of the smoked salmon roughly chopped and a bit of parsley. Blend until you obtain a homogeneous mixture and transfer the filling to a piping bag if you like. This will help you fill the crepes more easily. In the same mixer bowl put the béchamel previously prepared and cooled, and blend it with the remaining salmon.
Spread a thin layer of the salmon-flavored béchamel on the bottom of the chosen baking dish. Fill the crepes and fold them into triangles. Arrange them in the dish and cover generously with béchamel and three tablespoons of grated cheese.
Bake in a preheated convection oven at 356°F for 20 minutes. You can easily prepare this recipe in advance and freeze it cooked or raw depending on your needs, even directly in the baking dish if it is suitable. In that case I recommend covering the crepes with plastic wrap.
FAQ (Questions & Answers)
Can I use store-bought béchamel?
Certainly, you can choose the classic version or a lactose-free one.
If I cook the crepes the day before, can I store them in the refrigerator?
Yes, certainly, after letting them cool to room temperature.
