Smoked Salmon Crepes (Printable Version)

Delicate crepes with herbed cream cheese and smoked salmon, ready in 40 minutes for elegant occasions.

# What You Need:

→ For the Crepes

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

→ For the Filling

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

→ To Serve

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

# Directions:

01 - In a mixing bowl, whisk together flour and salt. Create a well in the center, crack in the eggs, and pour in half the milk. Whisk gently to combine, then add remaining milk and melted butter. Continue mixing until smooth and free of lumps. Let the batter rest for 10 minutes to allow gluten to relax.
02 - Heat a 9-inch non-stick skillet over medium heat. Lightly grease with butter or cooking oil. Pour approximately ¼ cup batter into the pan, immediately tilting and swirling to coat the bottom evenly. Cook for 1 to 2 minutes until the edges lift and the bottom is golden brown. Flip and cook for 30 seconds on the second side. Transfer finished crepes to a plate, covering to keep warm. Repeat with remaining batter.
03 - In a small bowl, combine softened cream cheese, sour cream, chopped fresh dill, chopped fresh chives, lemon juice, and freshly ground black pepper. Mix thoroughly until completely smooth and creamy. Taste and adjust seasoning if needed.
04 - Lay each cooked crepe flat on a clean surface. Spread a thin, even layer of the herbed cheese mixture over the entire surface. Arrange slices of smoked salmon over the cheese filling, leaving a small border around the edges.
05 - Roll each crepe tightly from one end to the other, or fold into quarters by folding in half then half again. Place assembled crepes on a serving platter, seam-side down if rolled.
06 - Sprinkle additional fresh chives or dill over the top for color and freshness. Arrange lemon wedges alongside the crepes. Serve immediately while crepes are still slightly warm and the filling is creamy.

# Expert Tips:

01 -
  • The combination of silky smoked salmon and cool herbed cream cheese feels like something from a French bistro
  • These crepes strike that perfect balance between elegant enough for guests and simple enough for a Sunday morning
02 -
  • The first crepe is almost always a throwaway, so do not panic if it tears or sticks
  • Crepes can be made ahead and stacked between parchment paper, then reheated gently
03 -
  • Use a crepe pan if you have one, but any nonstick skillet works perfectly
  • Keep the heat medium so the crepes cook through without browning too quickly

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