Sundae Crêpes: Salmon Asparagus

It’s been a busy week over here; I’ve been working until 00:00 and we are behind on LOST, but I have a lot planned to share with you these next two weeks! Stories, exciting news, and tasty treats! So… stay tuned!

Salmon Asparagus Crêpes

Today we are back to basics with Sundae Crêpes! This week: S6E6 Sayid After Dark, The Price is Right Round Two, and How to Make Irish Potatoes, plus all next week: “My Favorite Color is Blue.”

3 eggs
1 ¼ cup milk
Whisk until frothy

(Omit the sugar when making savory crêpes)
3/4 cup flour
Dash of salt
Whisk together until smooth
Allow to sit for 5 to 10 minutes

While crêpes are resting, grill 8oz salmon in a tablespoon of butter and steam asparagus; prepare dill sauce.

Dill Sauce
¼ cup mascarpone cheese
¼ cup shredded mozzerella cheese
¼ cup brine from dill pickles
1 tablespoon minced onions
Stir to combine, and place in oven on warm to heat
Salt and pepper to taste

In a well buttered crêpe or round pan, pour a few tablespoons of mixture over medium heat
Spread thin
Allow to cook for a few minutes,
Flip over, repeat on opposite side
Remove crêpe and add a dab of butter, allow to melt

Fill with a spoonful of shredded salmon
Add 2-3 stalks of asparagus
Layer with dill sauce
Fold over both ends
Top with additional sauce

Recipe will yield about 6-8 crêpes

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