Spinach Crepes with Smoked Salmon
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INGREDIENTS FOR THE SPINACH CREPES
3 eggs
1-1/2 cups milk
1 cup unbleached all-purpose flour
1 (10-ounce) package frozen, chopped spinach, cooked and squeezed dry
1 bunch scallions, trimmed and minced
3 tablespoons chopped fresh dill
1/2 cup water
Salt, freshly ground black pepper, and cayenne pepper
Vegetable oil, for coating the crepe panFOR THE SMOKED SALMON FILLING
1 pound cream cheese, room temperature
1 tablespoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 shallots, finely minced
3 tablespoons minced fresh dill
2 tablespoons drained capers
2 teaspoons paprika
12-ounces thinly sliced smoked salmonFOR THE CREPES - With an electric mixer at high speed, beat the eggs and milk for about 1 minute.
Add the flour and beat until smooth, about another minute. Stir in the spinach, scallions, dill, cayenne, salt, and pepper. Stir in the water and allow the batter to rest for at least 15 minutes.
FOR THE FILLING - With an electric mixer, beat the cream cheese until fluffy. Beat in the lemon zest, lemon juice, shallots, dill, capers, and paprika. Set aside while cooking the crepes.
TO COOK - Heat an 8-inch crepe, or other nonstick pan, over medium-high heat. Brush with vegetable oil.
Ladle a scant 1/3 cup of the batter onto the pan, tilting to coat evenly. Cook for about 2 minutes or until lightly brown. Loosen edge with a spatula and turn quickly, using your fingers. Cook another 30 seconds, remove and allow to cool. Cover with wax paper. Repeat with remaining batter.
TO ASSEMBLE THE DISH - Spread about 2 tablespoons of the herbed cream cheese on the less attractive side of the crepes. Cover with some smoked salmon.
Roll each crepe tightly into a cigar shape and wrap each individually in plastic wrap. Place in the refrigerator and chill for at least 2 hours.
TO SERVE - Trim the uneven ends from the crepes and cut into 1/2-inch-thick slices. Arrange decoratively on a platter and serve chilled.
Makes about 55 to 60
TO MAKE AHEAD - The crepes can be made ahead up to 2 days and stored, wrapped tightly, in the refrigerator.