Spinach Crepes with Salmon

Fire up the stoves and get your whisks out because today we will make something super delicious. I absolutely LOVE my country,  Ukraine, and all of the nice restaurants out there. Each of them has something individual and special. Bluzz- is my husbands favorite restaurant in Rivne. Every day he went there for a specific dish ( will be soon on the blog) and when I went with him, I noticed these rolls right away. I ordered them AND loved them. It’s the best thing ever.

 ( I hope some of you remember this picture from my instagram story)

I love doing brunches and gatherings; and Spinach Crepes with Salmon is a great appetizer that everyone will adore. I made them last Saturday for the first time, for a baby shower, and they were gone very quickly. Give them a try and you would not regret it.

Ingredients for Spinach Crepe filling:

10 spinach crepes

10 slices of Smoked Salmon (1 pack of smoked salmon=10 spinach Crepes)

2 packs 8 oz cream cheese (room temperature)

2 tbsp mayonnaise

3 garlic cloves minced

1 tsp chopped fresh dill

half of English cucumber

salt and pepper

Ingredients for Spinach Crepes:

3 cups fresh spinach

3 eggs

pinch of salt

1 cup milk

1 cup all purpose flour

4 tbsp melted butter

1/4 cup olive oil ( light )

1. Place all ingredients into a blender and blend until smooth and bubbles form on top.

2. Heat a medium non stick skillet over medium heat. Pour 1/2 cup of batter into a pan and cook until the edges of a crepe begin to form. ( about 1 minute). Flip the crepe with hands or a spatula quickly but gently. Continue until batter is done. Let them cool down.

3. Make the spread. With a hand mixer mix the cream cheese+Mayonnaise+minced garlic+Chopped dill+salt and pepper (to taste) until it’s smooth (make sure your cream cheese is room temperature, otherwise, you will get small chunks of cream cheese and you don’t want that to happen).

4. Slice the cucumber on a slices. Spread the filling all over each crepe. Place good amount of salmon and one stripe of cucumber. Roll the crepe trying to make it very tight. Cover the rolls with plastic food wrapper and refrigerate for 2 hours. I don’t recommend making them the day ahead, because  cucumber might make your roll watery and they will taste a lot different than they should. Cut them the way you want it and sprinkle with a balsamic glaze (optional)and some sesame seeds.

Enjoy as a breakfast, appetizer or whenever you are craving something delicious!