Salmon, Asparagus, and Dill Potato Crepes with Sauce Mornay

While walking through the farmer's market this weekend, we saw a new stand, which was preparing fresh crepes. I'm always astounded by the amount of money vendors can charge for crepes since they are so easy to make and with very cheap ingredients. My practical and cheap side immediately turned to the idea of making them myself. My husband then mentioned that he had a craving for smoked salmon. The ingredients started to fall in place in my mind and became a whole new craving. I hope you have a chance to try these. They were great!



Salmon, Asparagus, and Dill Potato Crepes with Sauce Mornay
Makes 6 or 7 crepes

Filling:
1/3 pound smoked salmon
Dill Potatoes
asparagus, cut diagonally and steamed

Crepes:
1/2 cup flour
1/2 cup low fat milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon salt (I actually omitted this and it tasted fine)

Sauce Mornay

Combine crepe ingredients in a food processor and process until smooth. Let batter site for at least 30 minutes while preparing filling and sauce. The batter may be refrigerated for up to 2 days.

When ready to cook crepes, heat a crepe pan on medium heat until water droplets flicked onto the pan bubble and evaporate. Add 2 tablespoons of the batter to the pan and swirl quickly to coat the pan in an even and thin layer. I don't actually coat the pan with any butter because I use a non-stick Calphalon pan which handles the crepe batter just fine.Cook until lightly browned on the underside and until the edges of the crepe begin to pull away from the pan. Flip the crepe with a spatula or your fingers and cook until the other side is also browned. Stack crepes on a plate until ready to use. These crepes may be frozen if layered with wax paper between them and tightly sealed.

To fill crepes, place potatoes down the middle of the crepe, topped with asparagus and salmon. Roll the crepe, seam-side down and top with Sauce Mornay and fresh dill.