I’m all about the dessert crepe, but have only recently begun to take an interest in the savory crepe. Having had my fill of regular, plain poached salmon I decided to tackle savory crepes and a give a jump start on a boring mainstay.

POACHED SALMON & VEGETABLE CREPES

Poached Salmon:
Salmon (duh)
Vermouth (alt: white wine)
1 shallot, diced
Garlic, 1 TBS of minced jar kind or 3 cloves smashed & minced
Fresh ground pepper
Pinch of sea salt

In a deep skillet or Dutch oven fill with just enough water & Vermouth to cover your salmon.
Add pepper, salmon, garlic and 1/2 the minced shallot to the liquid and bring to a soft boil before adding your salmon. Cover and poach until salmon is cooked.
When your salmon is cooked, drain from liquid, remove skin and shred into medium chunks in a bowl.

MEANWHILE…get your crepe batter ready:

Crepe Batter:
2 eggs
1 c. flour
1 c. milk
2 tablespoons of melted butter

In a medium bowl, whisk your eggs before adding the flour, milk and butter. Incorporate ingredients well before covering and letting stand for 30 minutes.

TIP: This is a great time to coarsely chop up 1 c. mushrooms (or a whole packet, whatever I don’t know how many people you’re cooking for) and saute them in a small saucepan. Add the remaining 1/2 minced shallot, too. I like to saute them with Vermouth. I’m all about the Vermouth.

When your batter has set and your salmon has been poached and pieced into chunks it’s time to make the crepes!

Crepe Filling:
Salmon, cooked & chunks
1/2 shallot, minced
1 cup of mushrooms, coarsely chopped & sauteed until tender
1 package of asparagus tips

Add your sauteed mushrooms and shallot to the bowl with the salmon chunks. Mix ‘em up a bit.

Pour batter of a medium-low heated crepe pan or shallow skillet. When the first side is cooked, flip and add your filling mixture plus a few spears of asparagus. Fold the crepe over and slide onto a waiting plate.

Add any left over asparagus on the side and enjoy with a Hollandaise sauce (alt sauces: mornay, cheddar cheese, melted brie etc.)

Notes:
I’m lazy when it comes to making Hollandaise and I just use a packet mix for it so I do not have a tested out recipe to share with you – otherwise, I would!