Oregon Salmon Crepes
Serves: 12 servings
  • Crepes
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup flour
  • ½ tsp salt
  • 2 eggs
  • ⅔ cup water
  • 1 Tbsp butter, melted
  • 2 Tbsp fennel tops, finely chopped
  • ½ tsp tobasco sauce
  • Filling
  • ½ cup onion, finely diced
  • 1 fennel bulb; quartered, cored, and sliced
  • ½ cup white grenache wine
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp butter
  • 1½ Tbsp flour
  • 1 cup milk
  • ½ tsp tobasco sauce
  • ½ tsp lavender blossoms
  • ½ lb pepper smoked salmon flaked
  • ½ cup pepper jack cheese, shredded
  1. Crepes
  2. In a medium bowl sift together the dry ingredients.
  3. Set aside.
  4. In a medium bowl, whisk together the eggs, water and butter until well mixed.
  5. Add the sifted dry ingredients, chipotle sauce and the fennel.
  6. Mix until smooth.
  7. Cook 2 tablespoons of batter at a time (spread out thinly) in a lightly oiled pan on medium to high heat.
  8. Approximately 1 minute or until browned.
  9. Turn and brown other side.
  10. Cool on towels until ready to fill.
  11. Filling
  12. Cook onions in the wine until translucent, add the fennel and cook until the fennel is tender and wine has reduced to a thick syrup.
  13. Blend together Buttermilk, flour and butter.
  14. Add the milk to the fennel and whisk in the butterButtermilk, flour and butter: mix until thick and creamy.
  15. Add in Tabasco and lavender and gently mix in the smoked salmon and ¼ cup of shredded pepper jack cheese.
  16. Spoon this mixture into the crepes and roll around around the filling.
  17. Sprinkle the remaining ¼ cup of shredded cheese on top of the rolled crepes.
  18. Place under a broiler until cheese is melted and serve.
Nutrition Information
Calories: 195 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 10g Sugar: 2g Sodium: 328mg Fiber: 1g Protein: 12g Cholesterol: 65mg
Recipe by SacoFoods at http://www.sacofoods.com/oregon-salmon-crepes/