Crepe Purses with Smoked Salmon and Ricotta

Yield: 4 Servings

Ingredients:
1 cup all-purpose flour
2 eggs
3 tablespoons melted butter
1 cup milk
1/4 teaspoon salt
8 green onions, green parts only

Smoked Salmon and Ricotta Filling:
1 small onion, chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
1 cup ricotta cheese
7 ounces smoked salmon, chopped
1 tablespoon fresh chopped parsley
Salt and pepper to taste

Directions:

1. In a saucepan, add 1 cup of water and bring to a boil. Add green onions and cook for 10-15 seconds. Rinse with cold water, pat dry and set aside.

2. Make the batter: Place all-purpose flour, eggs, butter, milk and salt into a blender and blend until smooth. Let stand for 30 minutes.

3. Make the filling: In a saucepan, heat olive oil. Add onion and garlic; sauté until tender. Remove from heat; add ricotta cheese, salmon and parsley, mixing well. Season to taste with salt and pepper.

4. Make the crepes: Heat a 8-inches non-stick pan, pour about 1/4 cup batter, swirl to spread evenly, forming a thin crepe. Bake until batter is set, then flip using a spatula and cook the other side until done. Repeat this process until batter is finished.

5. Assemble crepe purses: Spoon about 2 tablespoons ricotta and salmon mixture into the center of 1 crepe. Gather edges of crepe around filling to make a purse; tie purse closed with 1 green onion. Trim ends of green onions if necessary.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
Smacznego!!