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Prep
Difficulty
Medium
Time
Estimate
45 mins
Make the crepes from scratch, buy them or simply buy fresh lasagna pasta sheets.The Smoked Salmon Sauce adds another dimension that is simple to stir together and drizzle on top. Serve with a little Roasted Cauliflower for an extra vegetable.
Make the sauce without sprinkling in the salmon for a vegetarian option.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Spinach, onions, and ricotta come together to be stuffed into crepes. Occasionally, I see crepes for sale if you don’t have time to make your own, but alternatively try filling fresh lasagna noodles. A little sauce or a sprinkle of a favorite cheese is a nice touch, but not necessary either. Using brown rice lasagna noodles or brown rice flour in the crepes will make this dish gluten-free.
A white bechemel sauce flavored up with smoked salmon- perfect for pasta, Spinach Filled Crepes or drizzled on Fish.
Any milk will work, but the higher the fat content the more delicious and less likely to clump up. Try whole milk if possible.
The smaller the cauliflower is chopped the faster it will cook. A drizzle of olive oil, butter or both adds just enough flavor and fat to crisp the edges slightly. Toss this into a main dish or enjoy as its own side.
