Salmon Crepes are fantastic pancakes with a very delicate flavor, made with a creamy béchamel sauce without milk, ideal for fish dishes. They are very versatile; you can serve them as an appetizer or a main dish, or even as finger food or for a delicious brunch. Also try the SHRIMP CREPES. Now let’s see how to make salmon crepes, and if you try them, let me know. Barbara
I recommend trying these crepe recipes as well:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Crepes
- 3.5 oz Smoked Salmon
- Béchamel Sauce
- 1 clove Garlic
- Extra Virgin Olive Oil
- Parsley
- Lemons
How to Prepare Salmon Crepes
Pour 3 tablespoons of extra virgin olive oil, add the garlic clove cut in half and let it flavor for a few minutes, then remove the garlic, add the salmon and chopped parsley, and let it flavor for a few minutes, sprinkle with lemon zest.
Now we have everything ready to start assembling our crepes. Take a crepe and place inside, on one half as we will fold them later, 2 tablespoons of salmon and some béchamel. Fold them first in half and then in half again, proceed with all the remaining crepes and place them in a baking dish.
Preheat the static oven to 356°F (180°C) and once it’s hot, place the dish inside and let it warm for 10 minutes, or heat them for 60 seconds in the microwave at 750 watts.
How to Store Salmon Crepes
Store them in the refrigerator for 1 day
