Spinach Crêpes With Smoked Salmon

• For the Spinach Crepes
• 3 eggs
• 1-1/2 cups milk
• 1 cup unbleached all purpose flour
• 1 pkg. (10 oz.) frozen chopped spinach, cooked and squeezed dry
• 1 bunch scallions, trimmed & minced
• 3 Tablespoons chopped fresh dill
• 1/2 cup water
• salt, freshly ground pepper and cayenne pepper
• vegetable oil for cooking coating the crepe pan
• .
• For the Smoked Salmon Filling:
• 1 lb. cream cheese, room temperature
• 1 Tablespoon grated lemon zest
• 1 Tablespoon freshly squeezed lemon juice
• 2 shallots, finely minced
• 3 Tablespoons minced fresh dill
• 2 Tablespoons drained capers
• 2 teaspoons paprika
• 12 oz. thinly sliced smoked salmon

1. For the crepes:
2. 1. With an electric mixer at high speed, beat the eggs and milk for about 1 minute.
3. 2. Add the flour and beat until smooth, about another minute. Stir in the spinach, scallions,dill, cayenne, salt and pepper.
4. 3. Stir in the water and allow the batter to rest at least 15 minutes.
5. For the filling:
6. 1. With an electric mixer, beat the cream cheese until fluffy.
7. 2. Beat in the lemon zest, juice, shallots, dill, capers and paprika. Set aside while cooking the crepes.
8. To cook:
9. 1. Heat an 8-inch crepe (or other non-stick pan) over med-high heat. Brush with vegetable oil.
10. 2. Ladle a scant 1/3 cup of the batter onto the pan, tilting to coat it evenly. Cook about 2 minutes or until lightly brown. Loosen edge with a spatula and turn quickly, using your fingers.
11. 3. Cook another 30 seconds, remove and allow to cool.
12. To assemble the dish:
13. 1. Spread about 2 tablespoons of the herbed cream cheese on the less attractive side of the crepes. Cover with some smoked salmon.
14. 2. Roll each crepe tightly into a cigar shape and wrap each individually in plastic wrap.
15. 3. Place in the refrigerator and chill for at least 2 hours.
16. To serve:
17. Trim the unveven ends from the crepes and cut into 1/2-inch thick slices. Arrange decoratively on a platter and serve chilled. Makes about 55-60.
18. To make ahead:
19. The crepes can be made ahead up to 2 days and stored, wrapped tightly, in the refrigerator.

eggs, milk, flour, spinach, scallions, dill, water, salt, vegetable oil, salmon filling, cream cheese, lemon zest, freshly squeezed lemon juice, shallots, fresh dill, capers, paprika, salmon

Taken from www.epicurious.com/recipes/member/views/spinach-crepes-with-smoked-salmon-1233262 (may not work)