South Louisiana is always ready for a party!
With St. Patrick’s Day coming so soon after Mardi Gras, you would think we would be tired of parties and parades. Not so! Today was the Baton Rouge St. Patrick’s Day Parade and parties abound. The day started out cool and clear with a georgeous blue sky getting us all ready for partying. We had been wanting to try this dish, making it with a Cajun twist. You may say salmon is not Cajun yet Nova Scotia has excellent premium salmon.
Mais C’est Bon! Enjoy!!
Crepes
- 1 ¼ cups milk
- 1 egg
- 1 egg yolk
- 1 tbl unsalted butter, melted
- ¼ tsp salt
- 2 tbl splenda
- 1 cup sifted flour
- olive oil
Place all ingredients except olive oil in blender and blend one minute or until batter is smooth. Coat 8” cast iron griddle with olive oil, having no standing oil; heat oil to medium. Ladle batter onto griddle covering the pan and tipping out any excess. Cook one minute or until crepe is lightly brown; turn and brown on second side. Place cooked crepe on dinner plate. Makes approximately 8 crepes.
Filling
- 16 oz smoked salmon – 2 oz per crepe
- 8 oz Creole Cream Cheese
- 1 tbl lemon juice
- Cajun seasoning
Combine creole cream cheese and lemon juice and blend until smooth.
Place one crepe on flat surface; spread approximately 1 tbl of cheese mixture on crepe. Make sure the mixture is smooth on crepe. Sprinkle Cajun seasoning on cheese mixture. Place 2 oz of smoked salmon on crepe. Starting at one end, roll crepe and cut into bite size pieces or your size preference.
Take remaining cheese mixture and place in center of serving platter. Arrange salmon rolls around mixture, garnish with parsley.
