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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

Food Network Invites You To Try This Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter Sauce And Crispy Spinach Recipe From Emeril Lagasse.

Food Network