Smoked Salmon Crepes (Printable)

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

# What You’ll 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 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.
06 - Garnish with extra herbs and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky warm crepes and cool smoky salmon creates that restaurant-quality texture people think is impossible at home
  • You can make everything ahead, then assemble in under five minutes when guests arrive looking hungry and impressed
02 -
  • The batter must rest at least 10 minutes or your crepes will be tough and rubbery instead of tender
  • Cooked crepes can be stacked between parchment paper and frozen for up to a month, then thawed at room temperature
03 -
  • Use a ¼ cup measuring cup to portion batter, which guarantees uniformly sized crepes that look professional
  • If your crepes tear while rolling, simply patch them with a bit of extra filling and nobody will notice

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