in february, jason and i spent a really amazing weekend in seattle. we ate our weight in oysters and walked the entire city.
our first morning, we had breakfast in the market at a creperie that i cannot remember the name of. while sweet crepes have their place in this world, i am much more of a savory crepe person.
okay, if you offer me a nutella crepe i’m going to say yes (like i did, so many many times when we in france last year).
anyways, we ordered smoked salmon stuffed crepes that were topped with a bechamel sauce, and i have been thinking about these things for the last six months. then there was the bechamel disaster in march, which put me off from ever making anything with the sauce again.
this morning, finally over my issue, we relived that wonderful breakfast. this is, in my humble opinion, the best savory crepe you could ask for.
- 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
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup half and half
- 1 ounce mozzarella cheese
- ½ teaspoon salt
- pinch of nutmeg
- Combine flour, sugar, salt, milk, eggs and butter and whisk until you have a smooth consistency.
- 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.
- 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.
- Lower heat to lowest setting and stir occasionally while assembling the crepes.
- Spread ½ a tablespoon of cream cheese in the center of each crepe.
- Top with an ounce of smoked salmon, scallion, and a sprinkle of dill.
- Roll crepe up and drizzle with bechamel sauce and a little more dill.
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