Smoked Salmon Crepes
Smoked Salmon Crepes
Directions
- In a large bowl, whisk together pancake mix, eggs, milk,and melted butter until smooth and free of lumps.
- Cover with plastic wrap and refrigerate for 2 hours or overnight (to speed the process, place in an ice bath, and whisk vigorously every few minutes to “de-gas” the mix”).
- Over medium heat, warm a non-stick sauté pan. Spray lightly with pan release.
- Ladle 3 oz. of batter into pan and swirl to spread evenly across pan.
- Cook for 30 seconds. Flip carefully and cook for 30 seconds on 2nd side. Cool on parchment paper.
- Cream together all remaining ingredients except salmon with a paddle attachment, approximately 1 minute on low speed.Increase speed to medium and mix for 2 to 3 more minutes.
- Add salmon and mix on low speed until combined. Cover and refrigerate for 10 minutes.
- Spread approximately 2 oz. of mixture onto each crepe and roll. Place on serving dish seam side down. Garnish with additional chives.
Ingredients
- 6 tbsp Nature's Best Dairy® Butter, melted
- 1/2 lb Nature's Best Dairy® Cream Cheese
- 4 Nature's Best Dairy® Egg(s)
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 2 1/2 cup Nature's Best Dairy® Milk
- 2 tsp mustard, dijon
- 2 cups Heritage Ovens® Buttermilk Pancake Mix
- 1 lb Empire's Treasure® Salmon, Smoked
- 3/4 cup Nature's Best Dairy® Sour Cream
- 1/2 tsp Tabasco® Sauce