Ingredients
1 cup 2% milk2 eggs2 egg yolks2 tablespoons butter, melted2 tablespoons brandy or unsweetened apple juice1 cup all-purpose flour1/2 teaspoon saltFILLING:2 packages (3 ounces each) cream cheese, softened3 tablespoons heavy whipping cream4 teaspoons minced chives1 package (4 ounces) smoked salmon or lox
Preparation
In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.
