Chef Lily Steirer
These lovely stuffed crepes serve a crowd of smoked salmon lovers, but also satisfy vegetarians if you leave a portion of the sauce without the fish. They’re ideal for brunch, as they are easy to make and store ahead. You can make the three parts the night prior and assemble in the morning, or fill the crepes and store them in the fridge in a casserole dish for a night or two. Either way, the result is simple brunch decadence.
Whisk together the eggs, milk, and salt. Slowly sprinkle in the flour while whisking into a smooth batter. Warm an 8- to 10-inch skillet over medium-low heat. Add the butter and once it has melted, whisk half of it into the batter quickly.
Pour about ¼ cup of batter into the hot skillet and immediately rotate the pan in a circular motion to spread the batter as it cooks on. You may need to adjust the amount of batter you pour into your pan, until you have consistently thin crepes. As soon as the edges start to come up or it appears dry in the center, loosen by shaking the pan, then lift and flip over the crepe. Cook for another 30 seconds and then it should be done. Repeat making the crepes until you run out of batter. Add more butter as needed to keep the crepes from sticking.
In a large saute pan over medium high heat, add the chopped onions and a splash of water. Sauté lightly until they become nearly translucent, about 5—10 minutes. Next, drizzle in the olive oil, fold in the chopped spinach or greens, and sprinkle with the salt. Cook, tossing the onions & greens periodically until the greens are wilted and bright green. Transfer to a small-holed colander or wire mesh strainer to drip out any excess liquid.
In a pot, melt the butter over medium heat. Sprinkle in the flour, while stirring to combine. Cook this roux for 5 minutes or more until it becomes a very light golden color. Pour in half of the warm milk. Stir the sauce until it comes up to a simmer. Pour in the remaining warm milk and continue to stir until it has thickened, another 5—10 minutes of simmering and stirring. Fold in the crumbled smoked salmon and dill. Taste. Add more salt and a few grinds of black pepper, if needed.
Return to the filling, squeezing out any residual liquid from the greens. Fold it together with the ricotta and dill.
Place 2—3 dollops of the filling in the center of a crepe. Roll up the crepe and place in a casserole dish that has been lightly greased with butter. Repeat with the remaining crepes until you run out of crepes or filling.
If making ahead, cover with foil or a lid and store in the fridge until you are ready to eat it.
If enjoying immediately, preheat the oven to 350 degrees F. Cover with a lid or foil and bake for about 15—25 minutes, until the center is hot to the touch. Remove the lid, drizzle on the salmon sauce and continue to cook for another 5—10 minutes, until the dish is steamy.
If starting from being stored in the fridge, place the cold covered dish in the oven as it preheats. Once the oven is fully hot, bake it for about 40—50 minutes, until the center is hot. Remove the foil or lid, drizzle with the cold sauce and bake for another 10—15 minutes.