Smoked Salmon Crepes
These delicious Smoked Salmon Crepes are filled with sauteed spinach and a creamy feta garlic sauce! The easy crepe batter comes together in minutes and is infused with fresh dill for an herby flavor boost.
Looking for sweet crepes? Try our Blini (Russian Crepes) Recipe!
Step by step photos
Step 1: Process the feta sauce ingredients in a blender.
Step 2: Saute the spinach with garlic and olive oil.
Step 3: Prepare the crepe batter. Allow to rest 30 minutes, then make the crepes.
Step 4: Top the crepes with the feta spread, smoked salmon and spinach.
Make ahead and storage
To make ahead, prepare the crepes as directed and let them cool completely. Stack the cooled crepes and store in an airtight container in the refrigerator for up to 3 days. If you’re worried about sticking, you can place a piece of parchment paper between each crepe, but I typically don’t take this precaution.
To reheat, gently warm the crepes in a nonstick skillet over low heat or microwave them in 10 second intervals until heated through.
Tips and tricks
- Always make sure your pan is hot before adding the batter.
- Use the first crepe to test the temperature and batter. Adjust accordingly.
- Crepes cook fast, especially after they are flipped. They only take about a minute and a half on one side and 30-40 seconds on the other. If your crepes are cooking slower than this, you may be adding too much batter to the pan or your pan may not be hot enough.
FAQs
These crepes are definitely hearty enough to serve alone, but I would be remiss if I didn’t suggest adding a fried egg with a runny yolk to round out the dish!
The crepes are ready to flip when the edges are browned and the top is just set. They should have a light golden color on the bottom.
Yes, these crepes can be made without the fresh dill.
Yes, you can make the batter one day in advance. If doing so, I recommend leaving out the melted butter. Let the batter come to room temperature and add the melted butter to the batter right before cooking.
Smoked Salmon Crepes Recipe
- Total Time: 30 minutes
- Yield: 12 crepes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Global
Ingredients
Dill Crepes
- 1 cup (130 grams) all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1.5 cups (350 ml) milk, warm
- 2 large eggs
- 2 tablespoons (25 grams) unsalted butter, melted and slightly cooled
- 2 tablespoons fresh dill, chopped
- vegetable oil for cooking
Spinach and Smoked Salmon Filling
- 6 ounces (170 grams) smoked salmon
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6 ounces (170 grams) baby spinach
- kosher salt to taste
Feta Garlic Sauce
- 4 ounces (115 grams) feta cheese
- 1/2 cup (120 grams) sour cream
- 2 cloves garlic
- 1 tablespoon lemon juice
- kosher salt to taste
Instructions
- Make the crepe batter. Combine the flour, sugar and salt in a medium bowl. Add the milk and whisk until smooth. Add the eggs and continue whisking until fully incorporated. Whisk in the melted butter. Fold in the dill. Let the crepe batter rest at room temperature for 30 minutes.
- Prepare the spinach filling. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for one minute. Add the spinach and stir to coat with the oil. Cook until the spinach is wilted. Season with salt to taste.
- Make the feta garlic sauce. Combine all ingredients in the bowl of a food processor and pulse until smooth.
- Make the crepes. Heat a large non-stick skillet over medium-low. Lightly brush with a tiny bit of oil. Pour a ladle of batter into the pan, tilting to spread evenly. Cook for 2 minutes until the bottom is golden and the top is set. Flip and cook for another 30-60 seconds until golden. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more oil if needed.
- Assemble. Layer the feta garlic spread onto the crepe, then top with spinach and pieces of smoked salmon. Fold into quarters and serve.
Notes
Storage: Leftover crepes can be stored in an airtight container in the fridge for up to 3 days.
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.