| Salmon Crêpes |
| Whichever way you cooked your salmon (grilled, broiled, baked, or poached), salmon crêpes is the most delicious way to serve salmon leftovers. |
| Serves 4 |
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| Ingredients | Directions |
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1 Tbsp oil 1 medium yellow onion, diced |
Set a skillet over medium heat. When the skillet is hot, add the oil, and sautée the onion with a pinch of salt and sugar, stirring occasionally until golden brown, 7-8 minutes. |
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1 1/4 Lb salmon leftovers, cooled 1/4 cup chopped parsley 3 Tbsp mayo 2 tsp Dijon mustard salt and pepper to taste |
Wipe the sauce off the fish, discard the skin, and break it with a fork into small flakes. Stir in the cooked onions, parsley, mayo, and mustard. Season to taste with salt and pepper. |
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12 crêpes 9-10" in diameter |
Put 1/4 cup of salmon filling one inch away from the side of the crêpe closest to you. Flatten out the filling using a spoon to make a rectangle with the longer side facing you. Fold the side of the crêpe closest to you over the filling. Fold in the sides, then fold the crêpe away from you to make an envelope. Place on a plate seal side down. Repeat with the remaining crêpes. If using smaller crêpes, you can roll them into cylinders instead of envelopes. Crêpes can be prepared up to this point, and stored covered in the fridge for up to a day. |
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Large heavy skillet 2 Tbsp butter crème frâiche or sour cream |
Preheat the oven to 250F. Set a large skillet over med heat. When the pan is hot, add 1/2 Tbsp butter, and move it around to cover the bottom of the pan. Arrange the crêpes sealed side down in one layer (you might have to do this in batches). Cover the skillet. Cook for 2 minutes until nicely browned and crisp. Turn the crêpes over, add another 1/2 Tbsp butter, and cook another 2 minutes. Regulate heat, so that the crêpes brown, but don't burn. Remove the first batch to an oven safe plate, and put in the oven to keep warm. Repeat with the remaining crêpes. Serve with crème frâiche or sour cream. |