Crepes with Smoked Fishes and Dill Cream Cheese recipes

Crepes with Smoked Fishes and Dill Cream Cheese recipes
14 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
  • 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)
  • 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
Nutrition
240
12% daily value
24 servings
                                       
                                            low-​sugar
     

Fat

20% 13

Saturated

29% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 22

Fiber

1% 0

Sugars

- 3

Sugars, added

- 0

Protein

16% 8

Cholesterol

37% 110

Sodium

12% 286

Calcium

16% 158

Magnesium

4% 16

Potassium

5% 162

Iron

9% 2

Zinc

5% 1

Phosphorus

23% 159

Vitamin A

15% 134

Vitamin C

1% 1

Thiamin (B1)

13% 0

Riboflavin (B2)

19% 0

Niacin (B3)

7% 1

Vitamin B6

4% 0

Folate equivalent (total)

16% 65

Folate (food)

- 20

Folic acid

- 27

Vitamin B12

7% 0

Vitamin D

0% 1

Vitamin E

1% 0

Vitamin K

1% 1
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