Stacked Crepes Appetizer
Elevate your next gathering with this show-stopping Stacked Crepes Appetizer, a stunning blend of delicate layers and bold flavors. Thin, golden crepes are generously spread with a creamy herb-infused cheese filling, then layered with slices of smoked salmon and peppery arugula for a harmony of textures and tastes. Artfully stacked and chilled to perfection, this make-ahead recipe is both visually impressive and irresistibly delicious. Perfect for entertaining, it's an elegant yet easy dish that can be sliced into wedges or squares for a beautiful presentation. Whether served as a festive holiday appetizer or a chic brunch centerpiece, this recipe is sure to impress your guests. Keywords: stacked crepes, smoked salmon appetizer, elegant appetizers, layered crepes recipe, easy party appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 large Eggs
- 2 tablespoons Butter (melted)
- 0.25 teaspoons Salt
- 8 ounces Cream cheese
- 0.25 cup Sour cream
- 2 tablespoons Chives (finely chopped)
- 2 tablespoons Parsley (finely chopped)
- 4 ounces Smoked salmon (thinly sliced)
- 1 cup Arugula or baby spinach
- 1 teaspoon Olive oil
- 0.25 teaspoons Freshly ground black pepper
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth and lump-free. Let the batter rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of butter or oil.
Pour about 1/4 cup of the batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift away from the pan and the bottom is lightly golden. Flip and cook for an additional 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter to make about 10 crepes.
In a small bowl, mix together the cream cheese, sour cream, chives, parsley, and black pepper until smooth and creamy.
Lay one crepe flat on a clean surface or serving platter. Spread a thin layer of the cream cheese mixture over the crepe using a spatula. Place a few slices of smoked salmon over the cream cheese, followed by a few arugula leaves.
Top with another crepe and repeat the process, layering cream cheese, smoked salmon, and arugula between each crepe. Finish the stack with a plain crepe on top.
Using a sharp knife, trim the edges of the stack to create a clean and uniform look, if desired. Cover and refrigerate for 30 minutes to firm up the layers.
To serve, slice the crepe stack into wedges or squares. Garnish with additional chopped herbs or a drizzle of olive oil, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 31.4 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 25.5 mcg | 127% | |
| Calcium | 893 mg | 69% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
