Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche

These light and delicious crepes are filled with creamy herbed ricotta, smoked salmon, red onion, and capers, then topped with a tangy lemon crème fraîche. They’re perfect for a fancy brunch or a quick, elegant meal.

Ingredients Needed:

Crepes:

• 1 1/2 cups whole milk
• 1 cup all-purpose flour 
• 1 tablespoon sugar 
• 1/4 teaspoon coarse salt 
• 4 large eggs 
• 4 tablespoons unsalted butter, melted and cooled 

Lemon Creme Fraiche:

• 1/4 cup creme fraiche
• 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper 

Herbed Ricotta and Topping:

• 2 cups fresh ricotta, drained through a cheesecloth for 2 hours
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely grated lemon zest 
• Kosher salt and freshly ground black pepper 
• 8 ounces of paper-thin slices of smoked salmon
• 1 small red onion, halved and thinly sliced 
• 2 tablespoons drained capers in brine

How To Make Crepes with Smoked Salmon, Ricotta, Red Onion, and Capers with Lemon Creme Fraiche?

1. Make the Crepe Batter: Blend the milk, flour, sugar, salt, eggs, and 2 tbsp melted butter in a blender for about 20 seconds until smooth. Let it rest at room temperature for 15 minutes or refrigerate for up to 1 day.
2. Prepare the Lemon Crème Fraîche: In a small bowl, whisk together the crème fraîche, lemon zest, lemon juice, salt, and black pepper. Set aside.
3. Make the Herbed Ricotta: In a medium bowl, mix the ricotta, chives, dill, parsley, lemon zest, salt, and black pepper using a fork.
4. Cook the Crepes: Heat a 10-inch nonstick skillet over medium heat and lightly brush with melted butter. Pour in 3 to 4 tbsp of batter and swirl to coat the bottom evenly. Cook for 2 to 3 minutes until golden brown, then flip and cook for another minute. Transfer to a plate and repeat with the remaining batter, stacking the crepes.
5. Assemble the Crepes: Lay 8 crepes on a flat surface. Spread ¼ cup herbed ricotta down the center of each, top with 2 to 3 slices of smoked salmon, and fold the sides slightly around the filling.
6. Add the Toppings: Scatter sliced red onion and capers over the crepes. Drizzle with lemon crème fraîche and garnish with fresh dill fronds. Serve immediately and enjoy!

Recipe Tips:

• Let the Batter Rest: Letting the crepe batter rest for at least 15 minutes (or up to 24 hours in the fridge) helps the flour absorb the liquid, making the crepes softer and easier to flip.
• Use the Right Pan: A nonstick skillet or crepe pan is best. If the pan sticks, your crepes will tear. Also, keep the heat at medium, not too high, so they cook evenly.
• Thin and Even Batter: Pour just enough batter into the pan and quickly swirl it around to create a thin, even layer. Too much batter will make the crepes thick and chewy instead of light and delicate.
• Flip Carefully: Loosen the edges with a rubber spatula, then lift and quickly flip with your fingers or a spatula. If you’re nervous, use a spatula to gently turn it over instead of tossing it.
• Keep Crepes Warm: Stack cooked crepes on a plate and cover them with a clean kitchen towel to keep them warm while you finish the rest. This prevents them from drying out before serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover crepes cool to room temperature. Store them in an airtight container or wrap them in plastic wrap. Keep the ricotta mixture and toppings in separate containers. Refrigerate for up to 2 days for the best freshness.
• Reheat: Heat a nonstick skillet over low heat and warm each crepe for 30 seconds per side until soft and heated through. Do not use high heat, as crepes can become dry or crispy.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 140mg
• Sodium: 470mg
• Potassium: 210mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 18g

Try More Bobby Flay Recipes:

• Beef Stroganoff With Beet Creme Fraiche
• Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion
• Texas-style Potato Salad With Mustard And Pickled Red Onions

Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:French Courses:Breakfast Recipe Keys: C Crepes with Smoked Salmon R Ricotta R Red Onion and Capers with Lemon Creme Fraiche

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 15 minutesTotal time: 50 minutesServings:4 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

These light and delicious crepes are filled with creamy herbed ricotta, smoked salmon, red onion, and capers, then topped with a tangy lemon crème fraîche. They’re perfect for a fancy brunch or a quick, elegant meal.

Ingredients

Crepes:

• 1 1/2 cups whole milk
• 1 cup all-purpose flour 
• 1 tablespoon sugar 
• 1/4 teaspoon coarse salt 
• 4 large eggs 
• 4 tablespoons unsalted butter, melted and cooled 

Lemon Creme Fraiche:

• 1/4 cup creme fraiche
• 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper 

Herbed Ricotta and Topping:

• 2 cups fresh ricotta, drained through a cheesecloth for 2 hours
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely grated lemon zest 
• Kosher salt and freshly ground black pepper 
• 8 ounces of paper-thin slices of smoked salmon
• 1 small red onion, halved and thinly sliced 
• 2 tablespoons drained capers in brine

Instructions

1. Make the Crepe Batter: Blend the milk, flour, sugar, salt, eggs, and 2 tbsp melted butter in a blender for about 20 seconds until smooth. Let it rest at room temperature for 15 minutes or refrigerate for up to 1 day.
2. Prepare the Lemon Crème Fraîche: In a small bowl, whisk together the crème fraîche, lemon zest, lemon juice, salt, and black pepper. Set aside.
3. Make the Herbed Ricotta: In a medium bowl, mix the ricotta, chives, dill, parsley, lemon zest, salt, and black pepper using a fork.
4. Cook the Crepes: Heat a 10-inch nonstick skillet over medium heat and lightly brush with melted butter. Pour in 3 to 4 tbsp of batter and swirl to coat the bottom evenly. Cook for 2 to 3 minutes until golden brown, then flip and cook for another minute. Transfer to a plate and repeat with the remaining batter, stacking the crepes.
5. Assemble the Crepes: Lay 8 crepes on a flat surface. Spread ¼ cup herbed ricotta down the center of each, top with 2 to 3 slices of smoked salmon, and fold the sides slightly around the filling.
6. Add the Toppings: Scatter sliced red onion and capers over the crepes. Drizzle with lemon crème fraîche and garnish with fresh dill fronds. Serve immediately and enjoy!

Notes

• Let the Batter Rest: Letting the crepe batter rest for at least 15 minutes (or up to 24 hours in the fridge) helps the flour absorb the liquid, making the crepes softer and easier to flip.
• Use the Right Pan: A nonstick skillet or crepe pan is best. If the pan sticks, your crepes will tear. Also, keep the heat at medium, not too high, so they cook evenly.
• Thin and Even Batter: Pour just enough batter into the pan and quickly swirl it around to create a thin, even layer. Too much batter will make the crepes thick and chewy instead of light and delicate.
• Flip Carefully: Loosen the edges with a rubber spatula, then lift and quickly flip with your fingers or a spatula. If you’re nervous, use a spatula to gently turn it over instead of tossing it.
• Keep Crepes Warm: Stack cooked crepes on a plate and cover them with a clean kitchen towel to keep them warm while you finish the rest. This prevents them from drying out before serving.

Keywords:Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche