Salmon Piccata and Spinach stuffed Crepes
It was more like 2 meals in 1. Originally I was going to make salmon stuffed crepes, but I saw this on Monika’s food blog so I thought I would try it. It only took 45 minutes to make the entire meal so it wasn’t bad. I have to say it is quite different from my usual meals but I loved it. I even took it to work today, but a lunch outing at an Indian place was much more enticing. MMM Indian food.
Anyway, check out Monika’s blog for the Salmon Piccata recipe.
As for the spinach crepes, all I did was make the crepes and stuffed it with some thawed out frozen spinach mixed with a bit of asiago cheese. I then rolled it up and made a bechemel sauce to go over it.
The recipe for the crepes are below:
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
Blend together eggs, water, flour, and salt in a blender until smooth.
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crepe onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crepes with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.
