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Crepes with Smoked Fishes and Dill Cream Cheese

Crepes with Smoked Fishes and Dill Cream Cheese

Name: Crepes with Smoked Fishes and Dill Cream Cheese
Prep time: 1 h
Total time: 3 h
Yield: Makes 24 crepes
Ingredients: 3 1/2 cups whole milk; 8 large eggs; 3/4 stick unsalted butter, melted and cooled, plus about 1/2 stick, room temperature, for cooking crepes; 2 cups all-purpose flour; 1 1/2 teaspoons coarse salt; 16 ounces cream cheese, room temperature; 1/3 cup chopped fresh dill fronds (from 1 bunch), plus more for garnish; 1 tablespoon grated fresh lemon zest plus 2 tablespoons lemon juice (from 1 large lemon); Pinch of cayenne pepper; Coarse salt; 24 plain crepes; 8 ounces each Nova smoked salmon, sturgeon, and sable (russanddaughters.com), for serving

Rating: 2.78 stars

9 Ratings

Serve with store-bought bagels, croissants, and jams, if desired. The dill cream cheese can be made two days ahead and stored in the refrigerator.

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John Kernick

Recipe Summary

prep:

1 hr

total:

3 hrs

Yield:

Makes 24 crepes

Directions

Step 1

Stir together cream cheese, dill, lemon zest and juice, and cayenne. Season with salt and stir until combined.

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Step 2

Fold crepes into triangles and place on a platter with smoked fishes. Serve with dill cream cheese.

Reviews

9 Ratings

5 star values: 0
4 star values: 1
3 star values: 6
2 star values: 1
1 star values: 1

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Crepes with Smoked Fishes and Dill Cream Cheese

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Crepes with Smoked Fishes and Dill Cream Cheese