Spinach Crepes With Smoked Salmon And Cream Cheese

• 1 package frozen chopped spinach, defrosted
• 3 large eggs
• 1 1/2 cups milk
• 1 cup flour
• 1 bunch scallions, trimmed and minced
• 13 cup chopped fresh dill
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
• 1/2 cup water
• 1 to 2 tablespoons vegetable oil
• 1 pound cream cheese, at room temperature
• 1 tablespoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 shallots, finely minced
• 2 tablespoons drained capers
• 2 teaspoons Hungarian paprika
• 12 ounces smoked salmon, in thin slices

1. Squeeze the spinach to drain out all excess moisture.
2. Set aside.
3. Place the eggs and milk in a bowl or food processor and beat until well blended.
4. Blend in the flour until smooth.
5. Add the spinach, scallions, half the dill, the cayenne pepper, salt and pepper and blend until very smooth.
6. Stir in the water and allow the batter to rest for 15 minutes.
7. Heat a seven- to eight-inch crepe pan over medium-high heat.
8. Brush with oil.
9. Pour about one-third cup of the batter into the pan, tilting the pan to coat the bottom evenly.
10. Fry about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer.
11. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
12. Beat the cream cheese until light and fluffy.
13. Add the lemon peel, juice, shallots, remaining dill, capers and paprika.
14. Spread each crepe with some of this mixture, then cover with a layer of smoked salmon.
15. Roll each crepe jellyroll fashion and wrap in plastic wrap.
16. Refrigerate at least two hours.
17. Trim the uneven ends off the rolls and slice each into rounds 1/2-inch thick.
18. Chill until ready to serve.

spinach, eggs, milk, flour, scallions, dill, cayenne pepper, salt, water, vegetable oil, cream cheese, lemon rind, lemon juice, shallots, capers, paprika, salmon

Taken from cooking.nytimes.com/recipes/1694 (may not work)