Salmon and Cream Cheese Crepe Appetizers
1 tsp salt
1 1/2 cups milk
3 tbsp butter melted and
1 can salmon
1/4 cup mayo
1 tbsp chopped
pepper to taste
Cream Cheese Layer:
6 oz cream cheese (3/4
of an 8oz package - did I need to say that?)
2 tbsp mayo
4 slices bacon
1. Make Crepes: mix flour and salt. Add milk, eggs and butter.
Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30
minutes before making crepes.
2. You need to get 14 crepes out of this
(well actually 15 because the first is ALWAYS crappy). So don't make them too
big - aim for about 7". (a little less than 1/4 cup of batter per
3. Heat non-stick skillet and brush with a small amount of oil.
Remove pan from heat, pour batter in middle all at once and twirl the pan with
your wrist. Once spread, return pan to heat (you will get good at this with
practice). Cook on the first side until the edges start to get golden. Flip and
cook another minute on the second side. Make all the crepes, stacking them as
you go. I don't usually need to oil the pan again, after the first
4. Once the crepes have cooled, trim them all to the same size.
Make them about 6". The lid from a margarine container works perfectly, but you
could also use a side plate.
5. After you are done trimming the crepes, make sure
nobody else is around, and scarf down all the tasty little scraps. (You don't
have to share these, you did all the hard work, so you deserve
6. Make the salmon layer: In a small bowl, mash
salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no
lumps, it needs to be smooth and spreadable.
7. Make cream cheese layer:
Make sure the cream cheese is room temperature. In a small bowl, mix with bacon
and 2 tbsp mayo. Stir until smooth.
8. On a cutting board, lay out two
crepes (the bottom layer of each of the two stacks). Spread 1/6 of the salmon on
each. Place another crepe on top of each stack, spread 1/6 of the cream cheese.
Continue, until you have two stacks of 7 crepes with alternating layers of
salmon and cream cheese. I always save the two most attractive looking crepes
for the top layers.
9. Wrap each stack in plastic wrap and chill at least
an hour. Before serving, slice each stack into 12 wedges and garnish with olives
or slices of pickle.