Smoked Salmon Stuffed Crepes with Bechamel Sauce
Recipe type: Breakfast
Serves: 2-3
 
Ingredients
For the crepes:
  • ½ cup all purpose flour
  • ½ tablespoon sugar
  • ¼ teaspoon kosher salt
  • ¾ cup milk
  • 2 eggs, slightly beaten
  • 1½ tablespoons butter, melted
  • 3 tablespoons cream cheese
  • 6 ounces smoked salmon
  • 2 small scallions, chopped
  • 3 tablespoons chopped dill
For the bechamel sauce:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¾ cup half and half
  • 1 ounce mozzarella cheese
  • ½ teaspoon salt
  • pinch of nutmeg
Instructions
To make the crepe batter
  1. Combine flour, sugar, salt, milk, eggs and butter and whisk until you have a smooth consistency.
  2. Coat a 12 inch pan with butter. Once pan is hot, pour about ⅓ cup of batter and swirl around so batter covers entire pan. Cook until underside of crepe has browned, about 3 minutes. Flip the crepe and cook an additional 2 minutes on opposite side. Transfer to plate and continue with remaining batter.
To make bechamel sauce
  1. Melt butter in a small pot. Add flour and mix. Add in half and half, stirring constantly. Add mozzarella and continue to stir. Add salt and nutmeg.
  2. Lower heat to lowest setting and stir occasionally while assembling the crepes.
To assemble crepes
  1. Spread ½ a tablespoon of cream cheese in the center of each crepe.
  2. Top with an ounce of smoked salmon, scallion, and a sprinkle of dill.
  3. Roll crepe up and drizzle with bechamel sauce and a little more dill.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/09/07/smoked-salmon-stuffed-crepes-bechamel-sauce/