Even if I know several weeks ahead that I'm hosting an Easter or spring brunch I usually don't decide on the menu very far ahead. There are always so many new recipes I want to try I find it hard to decide.
Here's a recipe I developed for a popular brunch class. Look for prepared crepes in the produce department. I usually add cold smoked salmon (similar to lox) but smoked salmon or grilled salmon are also great choices.
You can prepare the crepes a day ahead, cover and refrigerate. Reheat just before serving. Avocado slices and sprigs of fresh dill are the perfect garnish.
Baked Crepes with Smoked Salmon and Scrambled Eggs Filling
2 tablespoons butter
12 eggs, lightly beaten
¼ cup milk
1 teaspoon salt
1 package (8 ounces) cream cheese, cut into small dice
4 oz package smoked salmon, chopped
2 tablespoons chopped fresh dill
8 purchased crepes
½ cup sour cream
Additional chopped dill
Heat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Whisk the eggs, milk and salt until smooth. Add the eggs to the skillet. Cook until the eggs begin to set. Reduce the heat to low and stir until the eggs remain slightly creamy. Remove the eggs from the heat and add the cream cheese, smoked salmon and the chopped dill. Stir gently.
Place a crepe on a work surface and divide the eggs into 8 portions. Spoon the eggs down the center of each crepe. Roll up the crepe and place seam side down in a buttered 13x9 inch baking dish. Cover with aluminum foil. Bake about 20 minutes or until the crepes are heated through. Remove the foil and continue baking until lightly browned about 5 minutes. Serve with sour cream and chopped dill.