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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, whisk together egg, milk, flour, 1 tablespoon oil and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crêpe. Repeat with the remaining batter to make eight crêpes total, greasing skillet occasionally. Set crêpes aside.
In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add leeks; cook for 8 to 10 minutes or until tender and light brown, stirring occasionally. Add Swiss chard and 2 teaspoons fresh or 1 teaspoon dried dill. Cook for 3 to 5 minutes or until chard is tender, stirring occasionally.
To assemble, place crêpes browned-sides down. Spoon chard mixture onto half of each crêpe. Top with salmon. Fold unfilled half of crêpe over filling. Arrange two filled crêpes on each serving plate.
For sauce, in a 1-cup glass measuring cup, combine goat cheese and milk. Microwave on High for 20 seconds. Stir until mixture is smooth. (If using crème fraîche, stir together crème fraîche and milk.) Spoon sauce over crêpes. Sprinkle with additional fresh dill and pepper.