Smoked Salmon Crepes (Printable)

Delicate crepes with creamy herbed cheese and silky smoked salmon, ready in 40 minutes for elegant brunch.

# 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 chives or dill, for garnish

# How-To:

01 - Whisk together flour and salt in a bowl. Create a well in the center, add eggs, and pour in half the milk. Whisk gently to combine, then add remaining milk and melted butter. Mix until smooth and let rest for 10 minutes.
02 - Heat a 9-inch non-stick skillet over medium heat. Lightly grease with butter or oil. Pour approximately ¼ cup batter into the pan, swirling quickly to coat the bottom evenly. Cook for 1 to 2 minutes until golden underneath, then flip and cook for 30 seconds. Stack finished crepes on a plate and cover to keep warm. Repeat with remaining batter.
03 - Combine cream cheese, sour cream, chopped dill, chopped chives, lemon juice, and black pepper in a small bowl. Mix thoroughly until smooth and creamy consistency is achieved.
04 - Spread a thin, even layer of the herbed cheese filling over each crepe. Arrange slices of smoked salmon evenly over the cheese layer.
05 - Roll each crepe tightly or fold into quarters. Arrange neatly on a serving platter.
06 - Sprinkle additional fresh herbs over the crepes and arrange lemon wedges alongside. Serve immediately while crepes are still slightly warm.

# Expert Tips:

01 -
  • The lacy, tender crepes taste like something from a French bistro but come together in under an hour
  • That herbed cream cheese filling is so good you will catch yourself eating it by the spoonful
  • Guests always assume you spent half the day cooking, making you look like a kitchen wizard
02 -
  • Your first crepe will almost always be a disaster and that is completely normal, consider it your chef's treat
  • The batter should be thinner than pancake batter, about the consistency of heavy cream or light cream
  • Crepes can be made ahead and stacked between parchment paper, then gently reheated before serving
03 -
  • Use the handle of a inverted pan to swirl your batter if you are new to crepe making
  • If your filling is too thick to spread easily, whisk in another teaspoon of sour cream

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