Northwest Smoked Salmon Crêpes

"A holiday in our house is not complete without these crepes," says Nancy Hess, who smokes local salmon herself for the filling. Notes: Hot-smoked salmon is firmer and flakier than cold-smoked salmon (lox). You can make the crêpes themselves up to 3 days ahead; cover and chill. Let warm to room temperature before separating. You can fill the crêpes (through step 3) up to 1 day ahead; cover and chill. Prep and Cook Time: about 2 1/4 hours.

Yield: Makes 3 to 3 1/2 dozen (serving size: one filled crêpe)

Ingredients

• Crêpes
• 5  ounces  hot-smoked salmon (see notes)
• 2/3  cup  mayonnaise
• 1/3  cup  sour cream
• 1  cup  shredded parmesan cheese
• 2  teaspoons  lemon juice
• 3/4  teaspoon  Worcestershire
• 3/4  teaspoon  chopped fresh dill
• 1/8  teaspoon  white pepper
• 1/8  teaspoon  hot sauce
• Seasoned salt
• 2  tablespoons  melted butter
• Paprika
• Fresh dill sprigs, rinsed

Preparation

1. Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps.

2. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.

3. Mound about 1 1/2 teaspoons of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.

4. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Nutritional Information

Calories:

76 (71% from fat)

Protein:

3.3g

Fat:

6g (sat 2.2)

Carbohydrate:

3.1g

Fiber:

0.1g

Sodium:

112mg

Cholesterol:

26mg