---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Salmon And Corn Crepe Rolls
 Categories: Appetizers, Seafood, Breads
      Yield: 36 Rolls
 
           Crepes:
      3    Eggs; beaten
      3 tb Butter; melt
    1/2 c  Milk
    1/4 c  Corn meal
    1/4 c  All-purpose flour
      1 c  Corn kernels;
           - fresh or thawed
      2    Green onions; chop fine
    1/4 ts Salt
    1/2 ts Black pepper
           Peanut oil
           Stuffing:
    1/2 lb Cream cheese; soft
      2 tb Milk
    1/2 lb Smoked salmon; thin sliced
      3 c  Watercress or arugula;
           - wash well
 
  Crepes:

  Mix together the eggs, butter, and milk. Gradually beat in the corn
  meal and flour until smooth. Stir in the corn, green onions, salt,
  and pepper. The batter should be thin enough to pour; add more milk
  if necessary. Over medium-high heat, heat a thin film of oil in a
  7" non-stick pan. Ladle in just enough batter to cover the bottom
  of the pan. Cook for 2 to 3 minutes until lightly brown. Turn the
  crepe and cook for 1 minute more. Spread each crepe out on the work
  surface as it is done. Continue cooking until all the crepe batter
  is used. There should be about 6 to 8 crepes.

  Rolls:

  Beat the milk into the cream cheese. With a rubber spatula or broad
  knife, spread each crepe with a thin layer of cheese. Cover the
  cheese with slices of smoked salmon and lay several sprigs of
  watercress or arugula on top. Roll each crepe up fairly tight, and
  slice into 4 or 5 (3/4") pieces. Arrange on a platter and garnish
  with more watercress or agrugula.

  Recipe by Crescent City Brewhouse

  Formatted by: Waldine Van Geffen (VGHC42A)
 
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