Spice up your mealtime with our savory crepe recipe featuring Beano’s Sriracha Sandwich Sauce! You’ll love these mouthwatering crepes filled with smoked salmon, cream cheese, and chives. Topped off with a drizzle of Beano’s Sriracha Sandwich Sauce, these crepes are perfect for breakfast and brunch .
Ingredients:
For the Crepes:
- 1 cup All Purpose Flour
- 1 cup Milk
- 2 Eggs
- Olive Oil Spray
- 2-3 tablespoon Fresh chopped Rosemary
- ¼ teaspoon Salt
Crepe Filling:
- Smoked Salmon
- Cream Cheese
- Fresh chopped chives
- Salt
- Beano’s Sriracha Sandwich Sauce
Directions:
- In a large mixing bowl, combine the ingredients for the crepes and mix well.
- Cover and chill overnight. If you can’t do that, tap the bottom of the bowl on the counter to get the extra air bubbles out of the batter.
- Heat a non-stick pan over medium-low heat with some olive oil cooking spray coat the pan, including the edges.
- Lift the pan off the heat and scoop ¼ cup of batter onto 1 side of the pan. Swirl the batter around to coat the whole bottom and place back on the heat.
- Cook for about a minute until it has firmed up. Flip and cook the other side for about a minute as well until golden.
- Once your crepes are made and you’re ready to fill, start by spreading a thin layer of cream cheese on the inside.
- Sprinkle your fresh chopped chives and onion salt to taste, and layer the smoked salmon on top down the middle.
- Drizzle Beano’s Sriracha Sandwich Sauce over the top and fold it all up.
- Enjoy!
