another crêpe stack

A couple of weeks ago I posted a delicious and rather decadent recipe for a Crêpe Gâteau. That recipe came from the need to use up a big stack of crêpes leftover from making Lobster Crêpes for an appearance on Valley Dish. Well… this is the 3rd reincarnation using those same crêpes! I think it would be perfect for Valentine’s Day; it’s rich, a little bit sweet, and lovely soft pink. When I say rich, I mean really rich, so a thin wedge would be perfect as an appetizer or alongside a salad with a light vinaigrette. Just a thought…

Herb Crêpe Smoked Salmon Tower

12 herb crêpes (CLICK HERE for recipe)
8-ounce package cream cheese, room temperature
1 medium shallot, peeled and diced
2 teaspoons capers, drained
1 teaspoon fresh lemon juice
2 tablespoons fresh dill
8 ounces thinly sliced smoked salmon, divided

Place the cream cheese in the bowl of a food processor fitted with a blade attachment, and process the cream cheese until smooth. Scrape down the sides of the bowl with a rubber spatula and add the shallot, capers, lemon juice, dill, and half of the smoked salmon. Use the pulse button to process just enough to blend the ingredients, do not make it completely smooth.

Place a crêpe on a serving plate and spread with a thin layer of the cream cheese filling, using a metal offset spatula or a rubber spatula.  Cover with a layer of sliced smoked salmon.

Top with another crêpe and carefully spread another portion of filling on top, making sure to spread to the edges. Do not place a layer of smoked salmon on this crêpe.

Continue alternating with a crêpe that has filling and sliced salmon and then a crêpe, ending with a plain crêpe on top. Place a little mound of filling in the center of the last “naked” crepe and roll a little piece of salmon into a “flower” and place it on top.  Garnish with a dill sprig.  Cover loosely with plastic wrap and chill for at least 20 minutes before slicing and serving.

Cut the tower into small wedges with a serrated knife.

Makes 10 to 12 servings