Perfect for an appetizer or a fresh and light yet complete meal, these Crepe Triangles with Salmon and Arugula are ideal to prepare in advance.
Crepes are my passion and I make them whole grain or with herbs, but also with lentils. You can have fun preparing the base you like best in advance so that you can assemble everything when needed.
I find that recipes with crepes are perfect for a dinner with friends or a terrace lunch during these hot days, don’t you think?
Below, I leave you other tasty ideas to inspire you to prepare them whenever you want, and then let’s dive right in below the photo to discover how to make Crepe Triangles with Salmon and Arugula!!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 35 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Crepe Triangles with Salmon and Arugula
- 2 cups milk (whole or skim)
- 2 eggs (large)
- 2 cups all-purpose flour
- 2 tbsps butter (melted or sunflower or olive oil)
- 2 pinches salt
- 10 oz smoked salmon
- 4.25 oz spreadable cheese (Robiola, Philadelphia, or similar)
- 3.5 oz arugula
- extra virgin olive oil (for seasoning the arugula)
- to taste salt ((for the arugula))
Tools
- 1 Pan non-stick 9/10 inches
- 1 Bowl
- 1 Whisk
- 1 Ladle soup
Preparation of Crepe Triangles with Salmon and Arugula
In a large bowl, mix with the whisk the milk with the eggs and melted butter (or extra virgin oil).
Add the sifted flour and salt and mix to eliminate any lumps. Let the batter rest for at least 35 minutes in the refrigerator.
Then heat a pan (preferably non-stick) very well and take a ladle of batter.
Pour the batter into the center of the pan and swirl it to reach the edges.
Cook the crepe until the edges come off, then turn it and cook for a few more minutes on the other side.
With my doses, you get 4 crepes of 9/10 inches.
Divide the crepes in half, you will get 8 half-moons, then spread each with the spreadable cheese.
Cut the smoked salmon into strips or pieces and distribute it over the cheese.
In a bowl, mix the arugula with a pinch of salt, a little extra virgin oil, and if you like, add some lemon juice.
Complete the crepe triangles with the freshly seasoned arugula and close to form a triangle.
You can decorate them with tufts of mayonnaise if you want, let them rest in the refrigerator for at least 30 minutes so they are well-flavored before serving.
Storage Tips and Variants
The Crepe Triangles with Salmon and Arugula can be stored in the refrigerator for 1 day.
You can replace the arugula with lamb’s lettuce or mixed greens.
If you want, you can use stracchino softened with 1 tablespoon of extra virgin oil.
The crepes can be prepared even the day before and stored in the refrigerator inside a food bag.
Other Recipes
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