Delmonico's Smoked Salmon and Brie Crepes With Herbsaint Butter

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Total Time
25mins
Prep
15 mins
Cook
10 mins

This recipe is a little different tasting but it is delicious. I use Crepes Recipes by mspecangirl # 108341, #55172 by love4culinary or #12955 by Lali - these are all very good and they can be made in advance & frozen so that you will be able to make these at once. If you prefer another crepe recipe by all means use it. Recipe originally courtesy of Emeril Lagasse - Television Food Network, 2003.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a saucpen, over medium heat, combine the shallots and Herbsaint.
  3. Season with salt and cayenne.
  4. Bring the mixture to a boil.
  5. Reduce the heat to medium-low and simmer until the mixture reduces by half.
  6. Add the cream and continue to cook for 2 minutes.
  7. Remove from the heat and whisk in the butter, a couple of pieces at a time.
  8. Season with Worcestershire and hot sauce (if using).
  9. Strain through a fine-mesh sieve and keep hot.
  10. Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
  11. Roll each crepe up tightly.
  12. Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
  13. Fry the spinach until crispy, about 1 minute.
  14. Remove and drain on paper towels.
  15. Season with salt.
  16. To serve, spoon the sauce in the center of each plate.
  17. Lay a couple of the crepes in the center of the sauce.
  18. Garnish with some of the fried spinach.