← All recipes

Smoked Salmon and Corn Crepe Rolls

Smoked Salmon and Corn Crepe Rolls comes together with Eggs Beaten, Butter Melt, Milk, Cornmeal, and All Purpose Flour. Serves 30. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 3 tbsp
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   CREPES-Mix together the eggs, butter and milk.

2. 2

   Gradually beat in the cornmeal and flour until smooth.

3. 3

   Stir in the corn, green onions, salt and pepper.

4. 4

   The batter should be thin enough to pour; add more milk if necessary.

5. 5

   Over medium-high heat, heat a thin film of oil in a 7" non-stick pan.

6. 6

   Ladle in just enough batter to cover the bottom of the pan.

7. 7

   Cook for 2-3 minutes until lightly brown.

8. 8

   Turn the crepe and cook for 1 minute more.

9. 9

   Spread each crepe out on the work surface as it is done.

10. 10

    Continue cooking until all the crepe batter is used.

11. 11

    There should be about 6-8 crepes.

12. 12

    ROLLS-Beat the milk into the cream cheese.

13. 13

    With a rubber spatula or broad knife, spread each creepe with a thin layer of cheese.

14. 14

    Cover the cheese with slices of smoked salmon and lay several sprigs of watercress or arugula on top.

15. 15

    Roll each crepe up fairly tight, and slice into 4 or 5 (3/4") pieces.

16. 16

    Arrange on a platter and garnish with more watercress or agrugula.

17. 17

    MM Waldine Van Geffen vghc42a.