Smoked Salmon Crepe Roll
A fresh and very tasty appetizer made with smoked salmon and Philadelphia, perfect for everyday meals or special occasions.
The Smoked Salmon Crepe Roll is simple to prepare yet impressively flavorful and visually striking: a few ingredients for guaranteed success.
The Crepes or Smoked Salmon Crepe are prepared in a few simple steps and contain a rich yet delicate filling suitable for even the most discerning palates.
The recipe is very simple and contains no difficulty or danger, plus it only requires a few simple ingredients like flour, eggs, and milk, in addition to the filling, which, once the batter is prepared, you can modify according to your tastes or what you already have in the pantry.
There are different versions of this recipe, the one I present today only uses, aside from Smoked Salmon, the spreadable cheese like Philadelphia, to which I added just a little finely chopped fresh arugula so as not to overpower the taste of the salmon.
Alternatively, you can enrich the filling with another fresh cheese like robiola, flavor it with chopped parsley or marjoram, or spices.
One advantage of this Smoked Salmon Crepe Roll recipe is that you can prepare the bases (crepes) even the day before and stuff them shortly before serving to avoid rushing at dinner time and fully enjoy the evening.
Once you get familiar with the basic batter, you will have learned to make very thin and light crepes with a neutral taste, allowing you to create always new and delicious combinations, both sweet and savory: from the super indulgent Nutella Crepes, to the healthier ones with Greek Yogurt Ricotta and fresh fruit, to savory versions like the timeless Ricotta and Spinach or the creamy Mushroom and Bechamel Crepes.
Whatever your filling choice, you’ll bring to the table with little effort a dish that, besides being delicious, will make an impression, and everyone will think you’ve worked all day.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: French
- Energy 625.23 (Kcal)
- Carbohydrates 51.66 (g) of which sugars 7.65 (g)
- Proteins 35.40 (g)
- Fat 31.98 (g) of which saturated 6.13 (g)of which unsaturated 6.05 (g)
- Fibers 1.52 (g)
- Sodium 1,410.60 (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
- 2 cups whole milk (at room temperature)
- 7 oz eggs (about 3 at room temperature)
- as needed butter (to grease the pan)
- 9 oz cream cheese (like Philadelphia)
- 7 oz smoked salmon
- A few leaves arugula
- as needed salt
- 1 pinch black pepper (ground)
Tools
- Bowl
- 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 into a bowl, quickly beat them with a fork, add the room temperature milk, and mix thoroughly to combine everything.
Gradually add the sifted flour to the mixture, always stirring until you get a smooth and silky batter without lumps. If you notice any lumps, simply pass the batter through a strainer. 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, put it in a bowl, and add the cream cheese. Mix with a fork and add 2 tablespoons of chopped fresh arugula, a pinch of pepper, and salt if necessary. Blend the mixture until you get a soft and smooth cream.
Take the batter out of the fridge and stir it with a spoon to revive it. Heat a non-stick pan over 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 the other side. Ensure it is golden brown at the base before flipping. Continue the same way for the others.
Once all the Crepes are ready, stack them on a plate and cover with a clean and dry towel. Now you can fill the crepes. Place the crepes on a cutting board or work surface, spread two generous spoonfuls of filling over the entire surface, then roll them up. Cut them into rolls and arrange them on the serving plate. The Smoked Salmon Crepe Roll is ready to be served.
NOTES
You can add finely chopped fresh herbs like thyme or marjoram to the Crepes batter to make it more fragrant.
To obtain a smooth and lump-free crepe batter, I recommend using all ingredients at room temperature and adding the milk gradually while always stirring thoroughly.
If lumps still form, pass the batter through a fine mesh sieve.
STORAGE
The smoked salmon Crepe Roll with Philadelphia can be stored in the fridge for up to one day in an airtight container. I do not recommend freezing the complete dish, but you can store the unfrosted crepes in the fridge for a couple of days or in the freezer for up to 1 month.
