The crepe millefeuille for appetizer is a fun idea that we can vary in 100 ways because crepes have a neutral taste and lend themselves well to being filled with many mousses, dips, or savory creams.
I quickly put some creamy cheese and slices of smoked salmon, but I also suggest a tuna mousse, a salmon sauce, ricotta or creamy cheese mixed with Genoese pesto or olive paste…
On the blog, you will find many appetizer-themed recipes because, along with desserts, they are my favorite dishes to experiment with cooking and food.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Here are some other easy appetizer recipes like:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for CREPE MILLEFEUILLE FOR APPETIZER
- 4.4 oz flour
- 1 cup cup milk
- 2 eggs
- 1.4 tbsp butter
- 1 pinch salt
- as needed creamy cheese (or robiola or a mix with mascarpone and ricotta)
- as needed smoked salmon
- as needed pepper
- as needed salt
Tools for CREPE MILLEFEUILLE FOR APPETIZER
- Crepe Pan
- Bowls
- Strainers
- Spatulas
- Spoons
FOR THE PREPARATION OF THE CREPE MILLEFEUILLE FOR APPETIZER
mix the flour with the eggs, add the melted butter in the pan that will later be used for making the crepes, and mix everything well.
Add the milk in a trickle, always stirring, and then pass everything through the strainer to avoid annoying lumps.
Also add the salt and let it rest in the fridge for 20/30 minutes.
In a bowl, mix the cheese or cheeses chosen to make a layer of filling for the savory millefeuille and cut the smoked salmon into strips.
Cook the crepes by putting a ladle of batter into a lightly greased non-stick pan, and as soon as it sets, turn it over with a spatula and leave it on the flame for a few more seconds, less than a minute, and place it on a plate to cool.
Continue until all the crepe batter is used up, then start assembling the savory millefeuille filled with salmon.
The savory millefeuille with crepes should, better yet, must, have at least 4/5 layers, so place the first crepe on a sheet of parchment paper, then spread creamy cheese on top with a spoon, then place the second crepe and add the salmon, and continue filling these crepes as desired.
Continue until all ingredients are used up, and after covering with plastic wrap, put in the fridge for at least 1-2 hours…
Clearly, the cooler they are, the easier it will be to cut the crepes into squares!
After the resting time, cut many crepe millefeuille squares with a sharp knife, skewer them with toothpicks or special forks, and serve!
Enjoy your meal!
Annalisa
These snacks are perfect for the appetizer
DECORATIVE TOOTHPICKS for the appetizer
