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Salmon and Caviar Crepes

Yield: 24 pieces Prep 35 mins


  • 1/2 cup  water
  • 1/2 cup  milk
  • 1 teaspoon  butter
  • 1/4 teaspoon  salt
  • 3/4 cup  all-purpose flour
  • 1/2 cup  creme fraiche
  • 1/4 pound  thinly sliced Nova salmon, cut crosswise into 1/2-inch strips
  • 3 tablespoons  chopped dill
  • 1 1 ounce jar caviar, such as osetra


1. Process water, milk, butter, and salt in food processor; add flour and process until smooth. Transfer to glass measure.

2. Coat a 7-inch nonstick skillet with cooking spray; heat over medium-high heat. Fill a 1/4-cup measure halfway with batter; add to pan, tilting to cover bottom. Cook 1 minute; loosen edge and turn out onto paper towels (crepe should be just lightly colored). Repeat, making 11 more crepes.

3. Spread 1 rounded teaspoon creme fraiche down center of one crepe. Top with 2 strips salmon and 1/4 teaspoon each dill and caviar. Fold in sides and roll up. Cut on diagonal in half. Repeat. Cover; refrigerate up to 1 hour. Makes 24 servings.

Nutrition Facts

  • cal.(kcal)45,
  • Fat, total(g)3,
  • chol.(mg)13,
  • sat. fat(g)2,
  • carb.(g)3,
  • pro.(g)2,
  • sodium(mg)144,
  • Percent Daily Values are based on a 2,000 calorie diet