Smoked Salmon Crepes (Printable)

Delicate crepes with creamy herbed cheese and silky smoked salmon for elegant brunch.

# 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

# Steps:

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 completely smooth. 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 oil. Pour approximately ¼ cup batter into the pan, immediately swirling to coat the bottom evenly. Cook for 1–2 minutes until golden brown on the underside, flip carefully, and cook for an additional 30 seconds. Stack finished crepes on a plate and cover to maintain warmth. Continue until all batter is used.
03 - In a small bowl, combine cream cheese, sour cream, chopped dill, chopped chives, lemon juice, and black pepper. Mix thoroughly until smooth and creamy with consistent texture throughout.
04 - Spread a thin, even layer of the herbed cheese filling over each crepe, leaving a small border around the edges. Arrange slices of smoked salmon evenly over the cheese layer.
05 - Roll each crepe tightly or fold into quarters. Arrange the filled crepes on a serving platter with the seam side down to maintain shape.
06 - Finish with additional fresh herbs and lemon wedges. Serve immediately while crepes are still slightly warm and filling is at room temperature.

# Expert Advice:

01 -
  • The combination of silky smoked salmon and bright herbed cheese feels like something from a French bistro but comes together in under an hour
  • These elegant crepes strike that perfect balance between impressive enough for brunch guests and simple enough for a lazy Sunday morning
  • You can make everything ahead and assemble last minute, which means more time sipping coffee with friends
02 -
  • Letting the batter rest is not optional and those 10 minutes make the difference between tender crepes and tough ones
  • Don't rush the cooking process and wait for the edges to curl before flipping or you'll end up with torn, frustrated crepes
  • The first crepe is almost always a throwaway as you adjust the heat and batter amount so don't get discouraged
03 -
  • If your crepes are tearing, try adding another tablespoon of milk to thin the batter slightly
  • Use an offset spatula to spread the filling evenly all the way to the edges for the best roll
  • Warm your serving platter in a low oven for 5 minutes so the crepes stay hot longer at the table

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