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For a non-traditional and healthy approach to pie, we turn to The Associated Press' Jim Romanoff's May 2010 article, "The healthy plate: An impressive salmon crepe pie."

Here's a look at Romanoff's recipe:

Salmon Crepe Pie With Plum Tomato Sauce

Start to finish: 1 hour

Servings: 8

For the crepes:

1 cup low-fat milk, plus more if needed

3/4 cup white whole-wheat flour

2 large eggs

1 tablespoon canola oil

1/2 teaspoon salt

For the filling:

2 cups low-fat milk

2 tablespoons butter

1/4 cup all-purpose flour

2 tablespoons fresh dill

4 teaspoons lemon juice

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

Two 4-ounce packages smoked salmon, cut into bite-size pieces

1 bunch of watercress

For the plum tomato sauce:

15-ounce can crushed tomatoes

2 teaspoons extra-virgin olive oil

2 teaspoons cornstarch

3 teaspoons cool water

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

To make the crepes, in a blender or food processor, combine the milk, flour, eggs, oil and salt. Process until smooth. Let the batter stand for 15 minutes. The batter should be about the thickness of heavy cream; add milk if necessary.

Heat a 9- to 10-inch nonstick skillet over medium-high. Spritz the pan with cooking spray, then hold the pan at an angle and add about 1?3 cup batter to the lower corner. Tilt the pan to quickly and evenly spread the batter over the bottom. Cook the crepe until the top is dry and the underside is lightly browned, about 1 minute. With a spatula, turn the crepe over and cook until the second side is browned, about 30 seconds more.

Slide the crepe onto a plate. Repeat with the remaining batter to make 6 crepes. Cover the crepes with kitchen towel and set aside.

To make the salmon filling, in a small saucepan over medium, heat the milk until steaming.

In a second small saucepan over low, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk. Increase heat to medium-low and cook, stirring constantly, until the sauce thickens, about 5 minutes.

Remove the sauce from heat and stir in the dill, lemon juice, salt and pepper. Stir the salmon into the sauce and set aside.

Remove and discard any thick stems from the watercress. Coarsely chop, then set aside.

To make the tomato sauce, in a small saucepan over medium, combine the tomatoes and oil. Bring to a simmer and cook for 5 minutes.

Meanwhile, in a small bowl, combine the cornstarch and water. Stir into the tomato sauce and let simmer until thickened, about 2 minutes. Remove from heat and season with salt and pepper.

To assemble, place 1 crepe in the center of a large serving plate. Spoon about 2?3 cup of the salmon filling over the crepe, smoothing it into an even layer. Scatter one fifth of the chopped watercress on top. Top with another crepe, then repeat the layering process, finishing the stack with the sixth crepe. To serve, cut into 8 wedges and serve with the warm tomato sauce.

By Jim Romanoff
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Ogden, UT

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