Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup minced shallot
• 1 cup herbsaint liqueur
• 1/4 cup heavy cream
• salt
• cayenne pepper
• 3/4 cup cold unsalted butter, cut in pcs
• 1/4 teaspoon hot sauce (optional)
• 1/2 teaspoon worcestershire sauce
• 2 lbs smoked salmon, thinly sliced
• 1 lb brie cheese, thinly sliced
• 12 medium crepes
• 2 cups fresh spinach leaves, washed & patted dry

Recipe

• 1 preheat oven to 350°f.
• 2 in a saucpen, over medium heat, combine the shallots and herbsaint.
• 3 season with salt and cayenne.
• 4 bring the mixture to a boil.
• 5 reduce the heat to medium-low and simmer until the mixture reduces by half.
• 6 add the cream and continue to cook for 2 minutes.
• 7 remove from the heat and whisk in the butter, a couple of pieces at a time.
• 8 season with worcestershire and hot sauce (if using).
• 9 strain through a fine-mesh sieve and keep hot.
• 10 olace a couple slices each of the salmon and cheese over the bottom of each crepe.
• 11 roll each crepe up tightly.
• 12 place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
• 13 fry the spinach until crispy, about 1 minute.
• 14 remove and drain on paper towels.
• 15 season with salt.
• 16 to serve, spoon the sauce in the center of each plate.
• 17 lay a couple of the crepes in the center of the sauce.
• 18 garnish with some of the fried spinach.