Salmon and Cream Cheese Wraps
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
6
- For filling
- ⅓ cup cream cheese
- 2 Tbsps Sour cream
- ⅛ tsp salt
- ⅛ tsp peppers
- 1 Tbsp Chives (finely chopped)
- 1 Tbsp Horseradish
- 6 very thinly sliced Smoked salmon
Preparation steps
1.
For Crepes:
2.
In a medium saucepan over medium low heat, melt 3 tablespoons of the butter. Cool.
3.
In a large mixing bowl, beat the eggs. Mix in the flour gradually. Slowly add the milk and water, stirring to combine. Add the salt and butter and mix with a whisk until smooth.
4.
Heat skillet over medium high heat. Add some of the remaining butter to coat pan.
5.
Using a 1/4 measuring cup, scoop the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.
6.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Move to a plate. Repeat until all batter is used.
7.
Lay the crepes out on a work surface.
8.
For Filling:
9.
Mix the cream cheese, sour cream, salt, pepper, chives and horseradish. Spread the mixture evenly on the crepes.
10.
Place a slice of smoked salmon over each crepe. Roll up the crepes. Refrigerate until time to serve.
11.
When ready to serve, just slice each crepe in half or cut into 4-5 crosswise pieces if being used as an *appetizer. To garnish; Sprinkle and tie with chives. (optional)
12.
*Makes 24-30 appetizers.
