Smoked Salmon Crepes

Name: Smoked Salmon Crepes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 3 Eggs; 500 ml of Milk; 250 g of All Purpose Flour; 500 g of Smoked Salmon; 250 g of Spreadable Cheese; 40 g of Butter; Salt; Dill

Smoked Salmon Crepes are a tasty cold appetizer for holiday meals and summer parties. Filled with cream cheese and dill, they win you over at first bite.

Difficulty Easy
Preparation 15 minutes
Cooking 5 minutes
Servings for 4 people

Smoked Salmon Crepes are a tasty appetizer, perfect for holiday lunches and dinners or for summer aperitivo buffets, where cold dishes are a must.

The recipe for Smoked Salmon Crepes is really quick and easy, and in just a few minutes it lets you serve an appetizer that will win your guests over with its freshness and delicate flavor.

Besides being easy to make, one of the strengths of the Savory Smoked Salmon Crepes recipe is its versatility: you can use whichever cream cheese you like best, so you can make tasty Smoked Salmon and Philadelphia Crepes, Smoked Salmon and Robiola Crepes (robiola is a soft, fresh Italian cheese) or even Smoked Salmon Crepes with Mascarpone.

Of course, depending on the cheese you use, you can then enrich the filling with different herbs, or even add Grilled Zucchini or very thinly sliced Cucumbers.

Ingredients for 4 people

3 Eggs
500 ml of Milk
250 g of All Purpose Flour
500 g of Smoked Salmon
250 g of Spreadable Cheese
40 g of Butter
Salt to taste
Dill to taste

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Method

To make the Smoked Salmon Crepes, start with the crepe batter: melt the butter in the microwave, then put the eggs in a high-sided bowl and beat them with a whisk. Add the milk and the melted butter, mixing well.
Now add the flour, sifting it well, and mix everything together. Add a pinch of salt and work the batter well until smooth and runny. Cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
After the resting time, butter an 18-20 cm (7-8 inch) crepe pan and stir the batter well again. When the crepe pan is very hot, start making the crepes, pouring in one ladleful of batter for each crepe.
Rotate the crepe pan or nonstick skillet so the batter spreads over the whole surface, and cook for about a minute over medium-low heat. Then flip the crepe with a spatula and continue cooking on the other side. It should be lightly golden.
Once all the crepes are made, move on to the filling: spread a layer of cream cheese and a little chopped dill over each one. Then arrange a few slices of salmon over half of each crepe, fold it in half and then in half again to get the classic crepe shape.
Once filled, your Smoked Salmon Crepes are ready to serve and enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can add thinly sliced grilled zucchini to your Smoked Salmon Crepes, or use wild fennel fronds instead of dill.

Tips

If you like, you can make the crepes the night before and fill them shortly before serving. You can also add a sprinkle of turmeric to the batter, which will give your crepes a distinctive color.

Storage

Smoked Salmon Crepes keep in the fridge for up to one day, tightly sealed in an airtight container or on a plate covered with plastic wrap.