Smoked Salmon Crepes (Print)
Delicate crepes wrapped around herbed cream cheese and smoked salmon, finished with fresh dill and lemon.
# What You’ll Need:
→ Crepes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - 1/4 teaspoon salt
→ Filling
06 - 7 ounces smoked salmon, thinly sliced
07 - 5 ounces cream cheese, softened
08 - 2 tablespoons sour cream
09 - 1 tablespoon fresh dill, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
11 - 1 teaspoon fresh lemon juice
12 - Freshly ground black pepper, to taste
→ To Serve
13 - Lemon wedges
14 - Extra fresh chives or dill, for garnish
# How To Make:
01 - In a mixing bowl, combine flour and salt. Create a well in the center, add eggs, and gradually whisk in half the milk. Continue whisking, then incorporate the remaining milk and melted butter until a smooth batter forms. Allow the mixture to rest for 10 minutes.
02 - Heat a 9-inch non-stick skillet over medium heat and lightly grease with butter or oil. Pour approximately 1/4 cup batter into the skillet, swirl to evenly coat. Cook for 1 to 2 minutes until the underside turns golden, then flip and cook an additional 30 seconds. Stack the cooked crepes on a plate and cover to keep warm. Repeat with remaining batter.
03 - In a small bowl, combine cream cheese, sour cream, dill, chives, lemon juice, and black pepper. Mix thoroughly until the filling is smooth and well blended.
04 - Spread a thin, even layer of herbed cheese filling onto each crepe. Arrange smoked salmon slices over the filling.
05 - Roll each crepe tightly or fold into quarters. Arrange filled crepes on a serving platter.
06 - Garnish with fresh herbs and lemon wedges. Serve immediately while crepes are tender and filling is cool.
# Expert Tips:
01 -
- Each bite layers silky salmon with creamy cheese inside a feather-light crepe, like a brunch secret you almost want to keep to yourself.
- This recipe became my go-to for impressing friends without breaking a sweat, especially when elegance is needed in a hurry.
02 -
- Once, in my haste, I filled the crepes before they cooled and watched the cheese melt out—let them cool a bit first.
- Resting the batter is non-negotiable; skipping it led to tough, rubbery crepes no one reached for twice.
03 -
- Whisk the batter longer than you think—it's the secret to a lump-free finish.
- A squeeze of lemon over the salmon right before rolling brightens every bite.