Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup minced shallots
  • 1 cup Herbsaint liqueur
  • 1/4 cup heavy cream
  • Salt
  • Cayenne pepper
  • 1 1/2 sticks cold butter, cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 pounds smoked salmon, thinly sliced
  • 1 pound Brie, thinly sliced
  • 12 medium crepes
  • 2 cups fresh spinach leaves, washed and patted dry

Directions

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt.

Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

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