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Ingredients

• For the sauce:
• 1/4 cup minced shallots
• 1 cup Herbsaint liqueur
• 1/4 cup heavy cream
• Salt
• Cayenne pepper
• 1 1/2 sticks cold butter, cut into pieces
• 1/4 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 2 pounds smoked salmon, thinly sliced
• 1 pound Brie, thinly sliced
• 12 medium crepes
• 2 cups fresh spinach leaves, washed and patted dry

Description

Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter Sauce And Crispy Spinach

Emerils