Smoked Salmon Napoleon
1 Napoleon serves 2-4
Ingredients
For Crepes (Makes 64)
- 4 cups whole milk
- 6 large eggs
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 tbsp salt
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 2 tsp toasted caraway seeds
For Filling
- 8 oz cream cheese, room temperature
- ½ tsp lemon zest
- 1 tbsp chopped chives
For (1) Napoleon
- 4 crepes
- 18 thin slices smoked salmon
How-to
Make Crepe Batter
- Add milk and eggs to blender. Blend a few seconds until smooth
- Add flour, sugar and salt. Blend until combined
- Pass through fine-mesh strainer. Stir in toasted caraway seeds and herbs. Cover and refrigerate overnight
Cook Crepes
- Set a nonstick pan over medium-low heat
- Coat with nonstick cooking spray, then ladle about ¼ cup batter into the pan, immediately swirling the pan to spread the batter toward the edges
- Cook one minute on the first side. Flip, and cook 30 seconds. Remove to a plate, set aside and repeat with remaining batter. Note: each napoleon only requires 4 crepes, but the batter yields up to 64 crepes. Cook the crepes stack the excess, wrap well in plastic and freeze for up to one month
Make Herbed Cream Cheese
- In a medium bowl, mix together cream cheese, lemon zest and chives
Stack & Slice
- Spread a couple tablespoons of cream cheese on the top of one crepe. Layer about 6 slices of salmon atop, sandwich with another crepe. Repeat this process twice
- Using a plate or the bottom of a pan, press down on the stack firmly. Slice as desired (Louis cuts into bite-sized squares)