Smoked Salmon Crepes (Printable)

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

# What You Need:

→ 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

# 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 Tips:

01 -
  • The combination of silky smoked salmon and cool herbed cream cheese feels like something from a French bistro but comes together in under an hour
  • These crepes strike that perfect balance between elegant enough for brunch and casual enough for a relaxed weekend lunch at home
  • You can make everything ahead of time and simply assemble when your guests arrive, leaving you free to actually enjoy your own party
02 -
  • The first crepe is practically guaranteed to be your disaster crepe, so just accept that fate and use it to test your heat level and pan seasoning
  • If your crepes are tearing, let the batter rest longer or add a tiny splash more milk, but do not give up because even the ugly ones taste incredible
  • The pan should be hot enough that the batter sets almost immediately when you pour it in, but not so hot that the crepe cooks before you can spread it evenly
03 -
  • Use the back of a spoon or a small offset spatula to spread the filling evenly, which prevents tearing and gives you that professional looking distribution
  • Warm your serving platter in the oven for a few minutes before arranging the crepes, which keeps them warmer longer

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