Delmonico's Smoked Salmon and Brie Crepes With Herbsaint Butter

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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