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Crêpe Roll-Ups

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Appetizer crêpes begin in the traditional way: the artful swirl of the pan that results in a uniformly whisper-thin pancake. Each crêpe is filled, rolled, and cut into bite-size portions. The display of three different fillings creates a striking visual: cucumber and dill; salmon and capers; and the savory-sweet combination of ham and fruit jam."

List of Ingredients

◦ 3 ½ cups milk
◦ 8 large eggs
◦ 6 tablespoons unsalted butter, melted and cooled, plus about 4 tablespoons, room temperature, for cooking crêpes
◦ 2 cups all-purpose flour
◦ 1 ½ teaspoons coarse salt
◦ 2 bars (8 ounces each) cream cheese, room temperature
◦ 8 ounces fresh goat cheese, room temperature
◦ Fillings (recipes follow)


Recipe

Purée milk, eggs, cooled melted butter, flour, and salt in a blender until smooth. Transfer to a bowl, cover, and refrigerate at least 2 hours and up to one day.

Whisk batter until smooth. Melt ½ teaspoon butter in a 10-inch nonstick skillet or crêpe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant ¼ cup batter, and immediately swirl skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges turn golden, about 45 seconds. Flip crêpe and cook just until set, about 30 seconds. Transfer to a paper towel-lined plate.

Melt another ½ teaspoon butter and continue cooking crêpes in the same manner, whisking batter between crêpes and stacking cooked crêpes. Let crepes cool completely.

Mix together cream cheese and goat cheese in a bowl. Working with one crêpe at a time, spread ¼ cup cheese mixture on top, almost to edge. Cut crêpe into a half-moon, then top with desired filling. Roll up into a log. Place, seam side down, on a baking sheet. Repeat with remaining crêpes and filling. Refrigerate 1 hour. Trim ends and cut logs into 1-inch-thick slices. Arrange on a platter. Refrigerate, covered, until ready to serve. Garnish as directed.

Makes 24






❧ Fillings for Crêpe Roll-Ups:

• Cucumber and Dill:
Thinly slice English cucumbers lengthwise. Sprinkle with coarse salt, and let drain in a colander 30 minutes. Pat dry. Top each crêpe with 3 to 4 slices cucumber to cover; sprinkle with chopped fresh dill and finely grated lemon zest and roll up. Garnish with small dill sprigs.

• Smoked Salmon and Capers:
Top each crêpe with 1 ounce thinly sliced smoked salmon pieces, then sprinkle with 2 teaspoons chopped chives and 1 teaspoon capers (drained and rinsed), and roll up. Garnish with more chives.

• Ham and Jam:
Spread 2 teaspoons apricot or fig jam on each crêpe, then layer with a thin slices of ham and roll up.