Delmonico's Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Delmonico's Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Name: Delmonico's Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach
Yield: 4 servings
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

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

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.