Just Putzing Around the Kitchen

Smoked Salmon & Cream Cheese Egg Crepes

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The problem with being addicted to Food Network is that it makes me want to eat all kinds of things I can’t have (because it’s midnight and I don’t have deep fried bacon in the house), and definitely should not have (seriously…don’t let me eat fried bacon). Diners, Drive-ins, and Dives is the worst. Every time I see Guy chomping into something greasy, gooey, porky, or crackly (i.e., every other scene), my mouth starts watering and I immediately become consumed with the urge to eat everything. Cuz, you know…if I can’t have the fried chicken biscuit Guy is shoveling into his mouth, I’m just gonna munch on everything in my pantry/fridge until I convince my tastebuds/stomach/brain that I am eating fried chicken biscuits. Self delusion – it’s a real problem.

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Last weekend, DDD did some kind of breakfast tour. Every episode was packed with cheesy omelettes, syrupy waffle concoctions, and mile-high pancake stacks. Two episodes in, and I was dying. The sight of one diner chomping into a soft, gooey salmon & cream cheese omelette/crepe thing was the last straw. I had eggs, I had smoked salmon, I had cream cheese, and damned if I wasn’t going to make myself a DDD breakfast. Great decision. Possibly one of my top 10 best decisions ever. I’m just going to throw it out there that you haven’t lived until you’ve had a fluffy, egg-y crepe wrapped around melt-y, tangy cheese and salty smoked salmon. Try it. Please.

Smoked Salmon & Cream Cheese Egg Crepes
** I don’t know that “crepe” is the most accurate description for the egg-y wrap. It’s kind of like a cross between an omelette, a crepe, and a scallion pancake. Call it what you will — it’s delicious. 

Ingredients:

(Crepes)

  • 5 large eggs
  • 1/3 cup milk
  • 1/3 cup flour
  • 1 tbsp fresh chives, chopped
  • 1/4 cup grated cheese (I used cheddar)
  • Salt/pepper

(Filling)

  • 1/4 cup Greek yogurt
  • 4 oz cream cheese
  • 1/2 cup shredded Mozzarella
  • 1 package smoked salmon, chopped into small pieces
  • 1 cup onions, chopped
  • Salt

Directions:

  1. In a small bowl, cream together yogurt and cream cheese. Stir in shredded Mozzarella, season with salt to taste, then set aside (preferably in the fridge).
  2. In a large bowl, whisk together all your crepe ingredients until smooth. Season with salt/pepper to taste.
  3. Grease a standard saute pan (or a crepe pan if you have one), and heat it on medium-low heat.
  4. Spoon about 1/2 cup crepe batter onto your hot pan, and quickly tilt/swirl your pan to coat the entire bottom in a layer of batter.
  5. Cook until crepe is no longer runny/liquid on top (about 1 minute), then gently flip and cook the other side.
    ** I found that it was easiest to flip the crepes if I used chopsticks to carefully lift up one edge, then slide a large spatula underneath.
  6. Once all your crepes are cooked (I got 5), Spoon some cream cheese filling in the center of each crepe. Set saide
  7. In a different pan, quickly saute onions on medium-high heat until soft and brown. Divide evenly between each crepe.
  8. Load each crepe with smoked salmon, then carefully fold your crepe as though you were wrapping a burrito.
  9. Set each crepe seam-side down on a plate. Garnish with more chives.
  10. Dig in!
    ** You can serve these with sour cream, but I personally found that to be too much creaminess. Would have preferred to have served this with some kind of tangy sauce, maybe with capers. Even hollaindaise would have been better.

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Comments

  1. Hi there,

    I have a quick question about “Just Putzing Around the Kitchen!” Please email me when you get a chance…thank you!

    Reply

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