Smoked Salmon Appetizer Crepe Roll-ups with Cream Cheese
This easy smoked salmon appetizer creme roll-ups are creamy, full of flavor and easy to make ahead of time. Perfect appetizer for parties, brunch or holiday gatherings
Equipment
- 1 large bowl
- 1 Whisk
- 1 Measuring Cup
- measuring spoons
- 1 10 inch crepe pan or a non-stick skillet
- 1 ladle
Ingredients
Crepes Ingredients
- 3 eggs ($1.55)
- 3 tablespoons vegetable oil or melted butter ($0.30)
- 2 tablespoons granulated sugar ($0.05)
- ¼ teaspoon salt ($0.01)
- 1¼ cup (160 grams) all-purpose flour ($0.18)
- 2 cups warm or room temperature milk ($0.50)
- oil for brushing the pan ($0.05)
Smoked Salmon Crepe Roll-ups Ingredients
- 16 ounces smoked salmon, sliced into 1-inch wide thin strips ($32.00)
- 12 cooked crepes ($2.64)
- 8 ounces cream cheese spread ($3.99)
- optional fresh dill for garnish ($0.50)
Instructions
Crepes Instructions
- In a large bowl, add eggs, oil, sugar and salt. Whisk well until combined. Add flour and whisk well into a thick paste with no lumps. 3 eggs, 3 tablespoons vegetable oil or melted butter, 2 tablespoons granulated sugar, ¼ teaspoon salt, 1¼ cup (160 grams) all-purpose flour.
- Gradually add the milk, one cup at a time, while whisking the batter until there are no lumps. The crepe batter should be thin and pourable. You can also strain it through a mesh strainer to remove any remaining lumps. Let the batter rest at room temperature for 15-20 minutes. You can keep the prepared batter overnight in the fridge. 2 cups warm or room temperature milk
- Lightly grease a crepe pan or 10-inch non stick skillet with vegetable oil. Heat the pan over medium heat. Scoop about ½ ladle of batter (about ¼ cup) onto a hot pan, swirling it to form a circle. Cook over medium heat for about minute or until edges brown. Flip the crepe and cook for 1 more minute. Repeat the process with the rest of the batter, stacking cooked crepes in a large plate.
- Cover cooked crepes with a second plate and let them cool completely. You can also store them in the fridge for up to 3 days. Covering the crepes while they cool helps make them more flexible and tender for rolling. Note: this recipe makes about 12-13, each 10 inch in diameter.
Smoked Salmon Roll-ups Instructions
- Place one crepe on a flat surface. Cut the crepe in half. One crepe makes two pinwheels. Spread about 1 tablespoon of cream cheese on the half of the crepe. Starting with a round edge, roll it up into a tight thin strip. Flatten it a little bit after rolling. Lay a slice of thin smoked salmon along long the length of the rolled crepe strip. Roll the crepe and salmon together into a a pinwheel. Keep it snug but not too tight. Secure the pinwheel with a toothpick. Repeat the process with the rest of the ingredients
Notes
If 24 pieces is too many for you, you can use 6 crepes to make 12 smoked salmon pinwheels and use the remaining to make the sweet version with Nutella.
You can prepare crepes up to 2 days in advance.
Make sure crepes completely cool before making the appetizer.
The prepared appetizer can be stored in the fridge for up to 2 days, but it is best to enjoy it within the first day.
If you have never made crepes, I have a separate this guide for making thin French-style crepes.
Nutrition
Serving: 1eaCalories: 234kcalCarbohydrates: 15.6gProtein: 16.8gFat: 13.2gCholesterol: 108mgFiber: 0.5gSugar: 3g
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