Crepes filled with Salmon and Fennel
This recipe makes six large crepes and serves 4-6 people. Make the crepes ahead of time just in case one of them doesn't turn out, in which case you might want to make another batch. Don't let the length of the recipe scare you. Each step is straightforward and doesn't take much time.
Ingredients
The Crepes 2 large eggs 2/3 cup water ½ cup-all purpose flour ¼ tsp. salt 1 TBS finely chopped fresh tarragon 3 TBS Butter melted and cooled extra butter for frying the crepes The Béchamel Sauce 4 TBS (50g) butter 4 TBS (40g) flour 8 oz. (236ml) bottled clam juice 1 ¼ cup (236ml) milk 2/3 cup water ¼ cup cream 2 tsp. lemon zest ½ tsp. pepper ½ tsp. salt 1 TBS lemon juice several grinds of nutmeg The Filling 1 TBS finely chopped garlic 2 TBS finely chopped shallots 1 fennel bulb sliced into bite-sized pieces 3 TBS (40g) butter 1 ½ lb. salmon, skinned and cut into bite-sized pieces 3/4 cup (150g) crème fraîche 2 TBS parmesan cheese 1 cup sliced basil salt and pepper to taste 
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Directions
For the Crepes Blend together eggs, water, flour, butter, and salt in a food processor or blender until smooth but no longer than 5 seconds. Be careful not to over-process the batter. Transfer to bowl and add tarragon. For tender crepes, let the batter sit for two hours. Cover and refrigerate the batter if it sits longer than an hour. The batter should be as thick as heavy cream. Heat a 10-inch skillet until hot, but not smoking. Add a little butter and make sure the pan is coated with the butter. Ladle about 1/3 cup batter into the skillet, tilting and rotating the skillet to coat the bottom, then put the excess batter back into the bowl. Cook until just set and the underside is lightly browned. Loosen the crepe with a spatular, flip the crepe and cook for about 15 seconds. Invert the crepe onto a clean paper towel to cool. Repeat with the remaining five crepes. If you don't use them right away, stack them after they are cooled between the paper towels and cover the plate with plastic wrap. The Béchamel Sauce For the sauce, heat the butter in a heavy pot. Add the flower and whisk until smooth for about two minutes. Add the milk and whisk vigorously until smooth. First add water, then the clam juice, continuously whisking until smooth. Cook for several minutes, add more milk or water to thin out the sauce if necessary. Add the rest of the ingredients and adjust taste by adding salt, pepper, and nutmeg. The Salmon Filling Melt the butter in a frying pan, add the shallots and fennel and sauté for about three minutes. Add the garlic and sauté for another two to three minutes. Add the crème fraîche and parmesan cheese, bring to a simmer and remove from heat. Season with salt and pepper. Mix in the salmon and basil. Assembling the Stuffed Crepes Preheat the oven to 425˚ F (220 Celsius). Put rack in the middle of the oven. Spray a 13x9-inch baking dish with cooking oil. Cover the bottom with the Béchamel sauce. Divide the stuffing into six portions. Put the crepes (with cooked side down) and spoon one portion filling in a ribbon down the center of each, and roll up to enclose. Arrange the crepes in the baking dish with the crease side down. Spoon the remaining sauce over all of them. Bake until salmon is cooked through, about 15 to 20 minutes. Do not overcook the dish. Guten Appetit! recipe for Crespelle by Gourmet magazine recipe for salmon stuffing by©Sunnycovechef |