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16 October 2013

Spinach Crepe Pouches With Salmon & Lemon Ricotta Cream and KitchenAid Savor the Savings Event


Pouches hide something inside. A surprise, something nice, something worth waiting for, something that keeps us in suspense in unveiling what is being kept inside as we rip the string that binds it. What is inside the green pouch Mommy? My daughter asked as she eagerly stands beside me staring at the crepe pouches. She waits for me to tell her a word that I knew she was secretly hoping for. A little girl who's crazy about chocolates and candies, what else was she waiting for me to say? Definitely not salmon & ricotta! Poor little one had a crestfallen face. But she did give me an idea because next time, the pouches will contain something that she would really love!


What my daughter abandoned as something that's not for her was actually something that was for us, adults. I filled the crepes with something really good. It's a mixture of ricotta with lemon zest, chopped chives & smoked salmon. I have used this combination a few times as I love its smooth flavors together. You can never go wrong with it, especially on my table. What I loved about this dish is the greenness of the crepes. Its vivid color gave me the impression that I was about to eat something healthy. In fact, that color was given by the 100% natural spinach flour I used.

My advice: Don't use too much. The quantity I wrote in the recipe already gives the crepes the perfect consistency. It's a product of trial and error and this batch that I photographed comes from trial batch number 3 with regards to the spinach flour quantity. Too much spinach flour gives a slightly bitter aftertaste and the crepes crack easily. It also doesn't give the same elasticity as the regular flour we use when mixed with liquids so more regular white flour than spinach works better.


That said, I'm sure you are excited what KitchenAid® has in store for you. This year, fall is bringing a new treat to savor. It’s sweet, crave worthy and doesn’t involve calories. Can you guess what it is? 

It’s the KitchenAid® Savor the Savings Event. You’ll get up to a $1000 prepaid card via mail when you purchase select KitchenAid® major appliances. This savory deal couldn’t come at a better time. Just before the holidays and the season for pumpkin desserts, your kitchen is going to need an upgrade. The sweetest part is that you’ll earn up to $1000 to spend on your grocery list, more kitchen gadgets or your holiday gift list! 

Click on this link to shop KitchenAid®.

With this great opportunity that KitchenAid® is giving, it definitely adds spice to our shopping needs. Don't miss out on this chance! I hope you're all having a wonderful week!


Presented by Mami Innovative Media, this is a sponsored post on behalf of Sears and KitchenAid. 
All opinions expressed here are my own.



Spinach Crepe Pouches With Salmon & Lemon Ricotta Cream


Serves 12

Crepes:

Ingredients:
  • 3 cups milk
  • 70 grams spinach flour
  • 130 grams all-purpose flour
  • 2 eggs
  • Salt
  • 2 tablespoons parmigiano
  • 2 tablespoons melted butter
  • knob of butter for cooking the crepes 
  • 12 long chives 
Directions:
  1. Mix all ingredients in a bowl (except the knob of butter) or blender until smooth. 
  2. Cover with a plastic wrap and let it rest in the fridge for an hour.
  3. In a crepe pan, over low heat, melt a knob of butter. Distribute it evenly by swirling it around the pan.
  4. Ladle some crepe batter and cook the crepes on both sides. 
  5.  Fill up every crepe with the ricotta filling at the center. Close with a long chive. 
  6. Refrigerate if not serving immediately.

Salmon & Lemon Ricotta Cream Filling:


Ingredients:

  • 200 grams ricotta
  • 100 grams cream
  • 120 grams smoked salmon, finely chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon chives, finely chopped
  • Salt
  • Pepper
Directions:

  1. In a small bowl, mix the salmon and the lemon juice. Set aside.
  2. In another bowl, mix the ricotta, cream, lemon zest, salt, pepper, chopped chives and the salmon.