Smoked Salmon Crepes (Printable)

Delicate crepes filled with creamy herbed cheese and silky smoked salmon, ideal for elegant brunch or appetizer.

# Ingredient List:

→ For the Crepes

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1¼ cups milk
04 - 2 tbsp unsalted butter, melted
05 - ¼ tsp salt

→ For the Filling

06 - 7 oz smoked salmon, thinly sliced
07 - 5 oz cream cheese, softened
08 - 2 tbsp sour cream
09 - 1 tbsp fresh dill, chopped
10 - 1 tbsp fresh chives, chopped
11 - 1 tsp lemon juice
12 - Freshly ground black pepper, to taste

→ To Serve

13 - Lemon wedges
14 - Extra chives or dill, for garnish

# Directions:

01 - In a bowl, whisk together flour and salt. Make a well in the center, add eggs, and pour in half the milk. Whisk gently, then add remaining milk and melted butter. Mix until smooth. Let rest 10 minutes.
02 - Heat a non-stick skillet (about 9 inches) over medium heat. Lightly grease with butter or oil. Pour about ¼ cup batter, swirling to coat the pan. Cook 1–2 minutes until golden underneath, flip, and cook 30 seconds. Stack finished crepes on a plate and cover to keep warm. Repeat for all batter.
03 - In a small bowl, combine cream cheese, sour cream, dill, chives, lemon juice, and black pepper. Mix until smooth and creamy.
04 - Spread a thin layer of herbed cheese filling over each crepe. Lay slices of smoked salmon over the filling.
05 - Roll up each crepe or fold into quarters. Arrange on a serving platter. Garnish with extra herbs and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • These delicate parcels balance the smoky richness of salmon with the bright freshness of herbs in every bite
  • They look like something from a French bistro but come together in under an hour
  • The components can be prepped ahead, leaving you just the elegant assembly before guests arrive
02 -
  • Resting the batter is not optional, it prevents rubbery crepes that resist your filling
  • Your first crepe will always be a test run, accept this and adjust your heat or batter thickness accordingly
  • Overfilling the crepes makes them messy to eat and difficult to roll neatly
03 -
  • A crepe pan is ideal but any nonstick skillet with sloping sides will work beautifully
  • Room temperature ingredients ensure the smoothest batter and filling texture

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