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Corn Crepe Roulades with Smoked Salmon and Cheese

Recipes » Appetizers » Canapes and Bruschetta

Roulade - a food rolled around a stuffing. This example makes a great, light hors d'ouvre which can be prapared ahead and wrapped in plastic wrap, then sliced on the diagonal into 4 or 5 bite size morsels per crepe.

Yield: 4 Ready in 45 minutes

Cuisine: Main Ingredient:

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Ingredients

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Original recipe makes 4

Crepe Recipe

1/3 cupAll purpose flour

1/4 cupCorn flour

1/4 teaspoonSalt

1 eaEgg; beaten

2/3 cupmilk

2 tablespoonsButter; melted

2 teaspoonsButter; for cooking

Filling

1 cupGoat Cheese; fresh

1/2 cupCreme frache; or sour cream

2 tablespoonsChives; finely chopped

8 ouncesSmoked salmon; thinly sliced, approximately 8 slices

salt and pepper; to taste

Corn Crepe Roulades with Smoked Salmon and Cheese Preparation

Crepes

1. Sift flour and salt into a bowl. Whisk in eggs and milk then melted butter to make a smooth batter. Coverand let stand at room temperature for 30 minutes.

2. In a 10 inch non-stick pan on medium heat melt a smallamount of butter and swirl to coat the bottom. Pour a 2 ounce ladle of batter into the pan. Quickly tilt thepan and swirl the batter to cover the entire base of the pan, fill any holes with a little more batter.

3. Cookuntil lightly golden underneath, about 1 minute. Carefully flip crepe over with the help of a rubber spatula and cook just another 30 seconds or until set.

4. Transfer from the pan to a plate to cool. Repeat with remaining butter and batter placing crepe atop of each other.

Filling

1. In a bowl combine goat cheese, crme frache and chives, then season to taste with salt and pepper.

Assembly

1. Spread 1/4 of the cheese filling evenly around each crepe leaving a 1/2 inch border free from cheese.

2. Lay slicesof salmon on top covering the cheese. From the bottom, firmly roll the crepes up into cylinders. Chill in arefrigerator for at least 30 minutes.