Caraway Crepes with Smoked Salmon, Asparagus & Cream Cheese

Recipe by Carolyn Malcoun

Serves: 5


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon plus 1/8 teaspoon salt, divided
  • 3 large eggs
  • 1 cup low-fat milk
  • 20 thick or 30 thin stalks asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon freshly ground pepper
  • 1 cup rye beer, cold
  • 1 tablespoon caraway seeds
  • oil or melted butter for brushing the pan
  • 10 tablespoons cream cheese, softened
  • 1/4 cup chopped fresh chives
  • 10 slices smoked salmon (about 10 ounces)


 • Combine the flour, sugar and 3/4 teaspoon salt in a blender; pulse to blend. Add the eggs and milk; process until smooth. Chill in blender in the refrigerator for 1 hour or overnight.

• Preheat oven to 450 degrees F. Toss the asparagus, oil, 1/8 teaspoon salt, pepper and butter on a rimmed baking sheet. Roast until tender, 8 to 10 minutes. Reduce temperature to 200 degrees F.
• Add the beer to the crepe batter and process until smooth. Stir in caraway seeds.
• Brush a medium nonstick skillet with oil or melted butter. Heat over medium until a drop of water evaporates on contact. Spoon out 1/3 cup crepe batter and, working quickly, tilt the skillet to coat the bottom of the pan with the batter. Cook crepes until just cooked on the bottom, about 1 minute. Flip and cook until the other side is just cooked, about 30 seconds more. Transfer to a clean work surface and top with 1 tablespoon cream cheese (the cream cheese will warm up a bit). Repeat with the remaining batter and cream cheese.
• Spread the cream cheese down the center of each crepe. Sprinkle each crepe with chives, top with 2 thick or 3 thin asparagus stalks and a piece of salmon. Roll and place on a baking sheet and warm in the oven about 10 minutes before plating two crepes per serving.