Crepes with Salmon and Ricotta
A simple but tasty first course made with smoked salmon and ricotta perfect for everyday meals as well as for special occasions.
Salmon or Ricotta Crepes are prepared in a few easy steps and hide a rich but delicate filling suitable even for the most demanding palates.
The recipe is very simple and contains no difficulties or pitfalls. Moreover, only a few simple ingredients such as flour, eggs, and milk, besides the filling, are needed. Once the batter is prepared, you can modify it according to your taste or what you already have in your pantry.
There are different versions of this recipe; most involve adding bechamel to the filling. In today’s recipe, I’ve preferred to use only the freshest cow ricotta, to which I simply added a little milk to make it creamier, so as not to overpower the taste of the salmon.
Alternatively, you can enrich the filling with another fresh cheese like robiola or add a few tablespoons of bechamel. For a creamier and more velvety version, arrange them in a baking dish, sprinkle them with bechamel and grated cheese, and put them under the oven grill.
One advantage of this Salmon and Ricotta Crepes recipe is that you can prepare the bases (crepes) even the day before and fill them just before serving to avoid rushing at dinner time and fully enjoy the evening.
Once you get familiar with the base batter, you’ll have learned to prepare very thin and light crepes with a neutral flavor with which to create always new and tasty combinations, both sweet and savory: from the super delicious Nutella Crepes, to the healthier ones with Greek Yogurt and fresh fruit, to savory versions like the timeless Ricotta and Spinach or the creamy Mushroom and Bechamel Crepes.
Whatever your choice of filling, you’ll bring to the table a dish that is not only delicious but also impressive, making everyone think you worked on it all day.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: French
- Energy 572.05 (Kcal)
- Carbohydrates 54.72 (g) of which sugars 10.70 (g)
- Proteins 38.57 (g)
- Fat 23.40 (g) of which saturated 13.37 (g)of which unsaturated 9.58 (g)
- Fibers 1.51 (g)
- Sodium 1,298.33 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 7 oz eggs (about 3 at room temperature)
- 2 1/8 cups whole milk (at room temperature)
- as needed butter (to grease the pan)
- 9 oz cow ricotta
- 7 oz smoked salmon
- 1/3 cup whole milk
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped parsley (fresh)
- black pepper (a pinch)
- as needed salt
Tools
- Bowl
- Hand Whisk
- Crepe Pan
Steps
Since they need a short resting time before cooking, let’s first take care of the Crepe batter. Break the eggs in a bowl, quickly work them with a fork, add the room temperature milk, and mix thoroughly to combine everything.
Gradually add the sifted flour to the mixture, stirring continuously until you obtain a smooth and velvet-like batter without lumps. If you still find lumps, simply pass the batter through a sieve. Cover the bowl with plastic wrap and let it rest for about 30 minutes.
Meanwhile, let’s prepare the filling. Cut the smoked salmon into thin strips, place it in a bowl, and add the ricotta. Stir with a fork and add 2 tablespoons of Parmesan, 1/3 cup of milk, the fresh chopped parsley, a pinch of pepper, and salt if necessary. Mix the ingredients until you obtain a smooth and creamy filling. The amount of milk may vary depending on the water content of the ricotta, adjust accordingly.
Take the batter from the fridge and stir it with a spoon to loosen it. Heat a non-stick pan on the stove, then grease the surface with a little butter. Use a paper towel to remove excess fat. Pour a ladle of batter and swirl the pan to spread it evenly, cook for about 2 minutes, then flip and cook on the other side. Make sure it’s golden on the bottom before flipping. Proceed with the others in the same way.
Once all the Crepes are ready, stack them on a plate and cover with a clean dry cloth. Now you can fill the crepes. Place the crepes on a cutting board or work surface, spread two generous spoonfuls of filling on one side, fold over the unfilled side, and then fold again into a fan shape. Continue until you finish all the ingredients. The smoked Salmon Crepes are ready to be served.
STORAGE
The smoked salmon and ricotta crepes can be stored in the fridge for up to one day in an airtight container. Freezing the complete dish is not recommended, but unfrosted crepes can be stored in the fridge for a couple of days or in the freezer for up to 1 month.
NOTES
You can add finely chopped fresh herbs like thyme or marjoram to the Crepe batter for added fragrance.
To achieve a smooth crepe batter without lumps, use all ingredients at room temperature and add the milk gradually while stirring thoroughly.
If you notice the ricotta has a lot of whey while preparing the filling, drain it using a sieve.
To make this recipe even more indulgent, once filled, place the crepes in a baking dish, sprinkle with a few tablespoons of bechamel and grated cheese, and bake at 390°F (200°C) with the grill on until the surface is slightly golden.
