Delmonico's Smoked Salmon and Brie Crepes With Herbsaint Butter

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• Sauce

• 1⁄4 cup  minced shallot
• 1  cup  herbsaint  liqueur
• 1⁄4 cup heavy cream
•  salt
•  cayenne pepper
• 3⁄4 cup  cold unsalted butter, cut in pcs
• 1⁄4 teaspoon  hot sauce (optional)
• 1⁄2 teaspoon Worcestershire sauce

• Assembly

• 2  lbs smoked salmon, thinly sliced
• 1  lb  brie cheese, thinly sliced
• 12  medium  crepes
• 2  cups fresh spinach leaves, washed & patted dry

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.