Smoked Salmon Crepes (Printable Version)
Thin crepes filled with smoked salmon and creamy herbed cheese for an elegant French-inspired brunch.
# What You Need:
→ 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
→ 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
# How to Make It:
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.
06 - Garnish with extra herbs and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- The contrast of cool, smoky salmon against warm, tender crepes is the kind of elegant simplicity that makes people think you spent hours in the kitchen
- These fancy up brunch but are actually quite forgiving once you get the hang of the crepe technique
02 -
- The resting period for the batter is not optional, and skipping it is the main reason crepes turn out tough or tear during cooking
- Do not be tempted to make the batter too thick, and remember that crepe batter should be thinner than pancake batter, almost the consistency of heavy cream
03 -
- Keep a small bowl of melted butter nearby and use a paper towel to lightly re-grease the pan between every 2 or 3 crepes
- If your first crepe tears or sticks, do not panic because the very first one is almost always a throwaway as you adjust your heat and batter amount