Passover Crepes with Cream Cheese and Smoked Salmon

• 1/4 cup unsalted butter, divided
• 3/4 cup whole milk
• 1 egg
• 3/4 cup potato starch
• 1/3 cup almond meal
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 tsp. grated horseradish
• 6 oz. smoked salmon, thinly sliced
• 1 Tbsp. chopped fresh dill

1. Melt 1 Tbsp.
2. butter.
3. Add to milk and egg in large bowl; whisk until blended.
4. Combine potato starch and almond meal.
5. Add to milk mixture; mix well.
6. Let stand 20 min.
7. Melt 1/2 Tbsp.
8. of the remaining butter in small skillet on medium heat.
9. Stir crepe batter.
10. Add 2 Tbsp.
11. batter to skillet; immediately tilt skillet to evenly cover bottom with batter.
12. Cook 1 min.
13. or until bottom is lightly browned; turn.
14. Cook 20 sec.
15. Transfer crepe to ovenproof plate.
16. Repeat with remaining batter to make a total of 12 crepes, adding remaining butter as needed to prevent crepes from sticking to skillet.
17. As the crepes are cooked, stack them between sheets of waxed paper on plate and place in warm oven to keep them warm until ready to use.
18. Mix cream cheese and horseradish until blended; spread onto crepes.
19. Top with salmon; fold in half.
20. Garnish with dill.

unsalted butter, milk, egg, potato starch, almond meal, philadelphia cream cheese, horseradish, salmon, dill

Taken from www.kraftrecipes.com/recipes/passover-crepes-cream-cheese-smoked-salmon-176227.aspx (may not work)