Crepes, The Overlooked Choice For Dinner
Studies indicate that the average family cycles through 12 different dinner selections, week after week, throughout the year. You add to that a few holiday specials with “dish to pass” favorites and it still leaves us without much variety.
One of the purposes of this column is to spark the readers imagination, to try new recipes and learn new techniques. There will still be the family comfort foods, but the number of these can go up.
Today we are looking at crepes, and not just any crepes, these are wheat free/gluten free. Filled with baked salmon and coupled with a Mustard Dill Sauce we will be in culinary heaven.
Mustard Dill Sauce
Makes 1 1/2 cups
1/2 cup coarse grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup extra virgin olive oil
4 tsp sugar
Pinch of salt
Fresh ground black pepper to taste
1/2 cup chopped fresh dill
In a mixing bowl whisk all ingredients thoroughly. If not using soon, refrigerate up to 2 days. Allow sauce to come to room temperature before using.
Crepes, Wheat Free/Gluten Free
1 1/2 cups brown rice flour
4 eggs, beaten
1/2 tsp salt
1 Tbl fresh thyme
1/2 cup water
3 Tbl melted, unsalted butter, cooled
Whisk all ingredients thoroughly. Lightly grease and preheat your crepe pan. Don’t have a crepe pan? Then a 10 inch non stick skillet will do. Place a short 1/4 cup of batter in the pan. It should be thin enough to spread out quickly into an even circle. If too thick thin it out with a little more water. Cook each side to a light golden brown.
36 oz skinless salmon filets
Your favorite seafood rub from my previous columns
2 Tbl extra virgin olive oil
Preheat oven to 400.
Rinse and pat dry filets. Place them on a foiled baking sheet that has been treated with non stick cooking spray. Combine the olive oil with the dry rub and gently rub into the top and sides of the filets.
Bake at 400 only 10 minutes per inch of thickness. Most filets of this type are about 1 inch thick. If smaller reduce baking time accordingly.
When salmon has baked, place filets in a bowl and break up into large chunks. Fold in some of the Mustard Dill Sauce and divide between all of the crepes. Roll up the crepes and place on plates seam side down. Top each with a dollop of sauce and a small sprig of fresh dill. Enjoy!
As an option you may steam up some asparagus and include in the filling or place a few spears on top.