Delmonico’s Smoked Salmon and Brie Crepes With Herbsaint Butter

I remember the first time I tasted a perfectly executed crepe. It was in a small Parisian bistro, a world away from my humble kitchen. The delicate, lacy pancake enveloped a savory filling, and the sauce…oh, the sauce! It was an ethereal experience, a dance of textures and flavors that sparked my lifelong love affair with this versatile dish. This recipe, inspired by Emeril Lagasse and Delmonico’s, brings that same sense of culinary magic home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6
• Dietary Type: Pescatarian

Ingredients

For the Sauce:

• ¼ cup minced shallot
• 1 cup Herbsaint liqueur
• ¼ cup heavy cream
• Salt to taste
• Cayenne pepper to taste
• ¾ cup cold unsalted butter, cut into pieces
• ¼ teaspoon hot sauce (optional)
• ½ teaspoon Worcestershire sauce

For the Assembly:

• 2 lbs smoked salmon, thinly sliced
• 1 lb brie cheese, thinly sliced
• 12 medium crepes (use your favorite recipe)
• 2 cups fresh spinach leaves, washed and patted dry

Equipment Needed

• Saucepan
• Fine-mesh sieve
• Whisk
• Buttered casserole dish
• Paper towels

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, over medium heat, combine the minced shallots and Herbsaint liqueur. Season with salt and cayenne pepper to your taste preference. A pinch of cayenne adds a lovely warmth that complements the richness of the salmon and brie.
3. Bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer until the mixture reduces by half. This reduction concentrates the flavors of the shallots and Herbsaint, creating a deeply aromatic base for the sauce.
5. Add the heavy cream and continue to cook for 2 minutes, allowing the cream to slightly thicken and meld with the reduced Herbsaint.
6. Remove the saucepan from the heat. This is crucial for the next step, as you don’t want the butter to melt too quickly and separate.
7. Whisk in the cold unsalted butter, a couple of pieces at a time. This emulsifies the butter into the sauce, creating a silky, luxurious texture. Ensure the butter is very cold to aid in the emulsification process.
8. Season the sauce with Worcestershire sauce and hot sauce (if using). Taste and adjust the seasoning as needed.
9. Strain the sauce through a fine-mesh sieve. This removes any solids, ensuring a smooth and velvety texture. Keep the sauce warm while you assemble the crepes. You can place it in a double boiler or very low heat to maintain the ideal temperature.
10. Place a couple of slices each of smoked salmon and brie cheese over the bottom of each crepe. Don’t overfill the crepes, as this can make them difficult to roll.
11. Roll each crepe up tightly.
12. Place the rolled crepes in a buttered casserole dish. This prevents the crepes from sticking and adds a subtle richness to the dish.
13. Bake for about 4-6 minutes, or until the cheese starts to melt. Keep a close eye on them to prevent the crepes from drying out.
14. While the crepes are baking, quickly fry the spinach until crispy, about 1 minute. Use a small amount of oil over medium-high heat. The spinach should be dry before frying to prevent splattering.
15. Remove the fried spinach and drain on paper towels.
16. Season the crispy spinach with salt.
17. To serve, spoon the Herbsaint butter sauce in the center of each plate.
18. Lay a couple of the baked crepes in the center of the sauce.
19. Garnish with some of the fried spinach. The crispy spinach provides a delightful textural contrast to the creamy crepes and sauce.

Expert Tips & Tricks

• Make-Ahead Crepes: The crepes can be made a day in advance and stored in the refrigerator, tightly wrapped. You can also freeze them for longer storage. Thaw them completely before using.
• Herbsaint Substitute: If you can’t find Herbsaint liqueur, you can use Pernod or another anise-flavored liqueur. In a pinch, you can also use a dry white wine with a few drops of anise extract.
• Preventing a Broken Sauce: If the butter sauce separates, try whisking in a tablespoon of cold water to re-emulsify it.
• Cheese Variation: Instead of brie, you could use Camembert or a soft goat cheese.
• Crispy Spinach Alternative: If you prefer not to fry the spinach, you can sauté it quickly in a pan with olive oil and garlic.

Serving & Storage Suggestions

Serve the crepes immediately after baking for the best flavor and texture. The warm, melted brie and crispy spinach are best enjoyed fresh.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat them gently in a preheated oven at 300°F (150°C) or in a microwave. Be careful not to overheat, as the cheese can become rubbery. The crispy spinach is best enjoyed fresh, but you can try to crisp it up again by placing it in a dry pan over medium heat for a minute or two.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	800 kcal	40%
Total Fat	60g	92%
Saturated Fat	40g	200%
Cholesterol	200mg	67%
Sodium	1500mg	63%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crepes: Use a gluten-free crepe recipe or purchase pre-made gluten-free crepes.
• Dairy-Free Sauce: Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. You can also use a dairy-free butter substitute, but be mindful of the flavor, as some can have a distinct taste.
• Vegetarian Option: Replace the smoked salmon with sautéed mushrooms or roasted vegetables like asparagus and bell peppers.
• Seasonal Variation: Add seasonal herbs like dill or chives to the sauce and filling.

FAQs (Frequently Asked Questions)

Q: Can I make the Herbsaint butter sauce ahead of time?
A: Yes, you can make the sauce a few hours in advance. Keep it warm in a double boiler or over very low heat. Whisk it occasionally to prevent it from separating.

Q: How do I prevent the crepes from sticking to the casserole dish?
A: Make sure to thoroughly butter the casserole dish before adding the crepes. You can also use a non-stick baking spray.

Q: Can I freeze the assembled crepes?
A: While you can freeze them, the texture of the cheese may change slightly. If you do freeze them, wrap them tightly in plastic wrap and then in foil. Thaw them completely before baking.

Q: What wine pairs well with these crepes?
A: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would complement the flavors of the smoked salmon and brie.

Q: Can I use a different type of cheese?
A: Yes, Camembert or a soft goat cheese are good substitutes for brie.

Final Thoughts

This Delmonico’s Smoked Salmon and Brie Crepes recipe is more than just a dish; it’s an experience. The combination of the delicate crepe, the creamy brie, the salty smoked salmon, and the aromatic Herbsaint butter sauce is truly unforgettable. Don’t be intimidated by the seemingly long list of ingredients or steps. Each element contributes to the overall symphony of flavors. I encourage you to try this recipe and share your creations with friends and family. Pair it with a glass of crisp white wine and enjoy the magic!