Salmon, Leek, and Spinach Crepes
These crepes feel surprisingly decadent with silky hot smoked salmon and luscious leeks. The pre-made crepes make it a fast, minimal effort meal that’s perfect for busy nights.
Ingredients
100g spinach, washed
50g butter
1 leek, sliced
2 Tbsp plain flour
¼ cup white wine
1½ cups chicken or fish stock, heated
180g Aoraki BBQ and Horopito Hot Smoked Salmon, roughly broken up
1 packet Marcel crepes, defrosted just before using
Ceres Roasted Nori, shredded, to garnish
Method
Wilt the spinach in a dry frying pan and set aside. Once cooled, squeeze out any excess liquid and put into a bowl. Heat half the butter and fry the leek until soft, then mix the cooked leeks with the cooked spinach.
In the same pan, melt the remaining butter, then add the flour and cook until nutty and golden – approx. 1-2 minutes. Add the wine, reduce by half, then add the stock, whisking constantly to prevent any lumps. Simmer for 8-10 minutes, or until lightly thickened.
Pour half the sauce into a jug, then return the spinach and leeks to the pan, along with the salmon, and mix gently. Heat the crepes according to the packet directions.
To serve, put the crepes onto a clean bench and dollop approx. 3 tablespoons of the mix onto one quarter of the crepe. Fold in half then in half again to make a little parcel. Transfer onto a warmed platter and drizzle with the remaining sauce, then sprinkle with the shredded nori.