Irresistibly Easy Smoked Salmon Dill Crêpes for Brunch Bliss
Delight in these Smoked Salmon Dill Crêpes, a perfect blend of flavors for an elegant brunch.
Equipment
- Non-stick skillet
- Mixing bowl
Ingredients
For the Crepe Batter
- 1 cup All-Purpose Flour Can be substituted with gluten-free flour
- 2 large Eggs
- 1 cup Whole Milk May substitute with dairy-free milk
- 2 tablespoons Unsalted Butter Use coconut oil for dairy-free
- 1 tablespoon Granulated Sugar Can reduce or omit for less sweetness
- 1/2 teaspoon Salt Adjust according to preference
- 1 tablespoon Fresh Chives or Dill Optional; can substitute with other herbs
For the Filling
- 8 ounces Full-Fat Cream Cheese Can be replaced with dairy-free cream cheese
- 8 ounces High-Quality Smoked Salmon Opt for wild-caught for better flavor
- 1/4 cup Fresh Dill Can substitute with chives or parsley
- 1 tablespoon Capers Optional for milder taste
- 1/4 cup Red Onion Shallots can be used for milder flavor
- 2 tablespoons Fresh Lemon Juice Lemon zest can also be used
- to taste Black Pepper Adjust to taste
Instructions
Crepe Preparation
- Blend together all-purpose flour, large eggs, whole milk, melted butter, sugar, salt, and optional fresh herbs until smooth. Rest the batter in the refrigerator for at least 1 hour.
Cooking Crepes
- Heat a non-stick skillet over medium heat and grease it. Pour 3-4 tablespoons of batter, swirl to create a thin layer, and cook until matte. Flip and cook until golden. Keep warm.
Filling Preparation
- In a mixing bowl, combine cream cheese, fresh dill, capers, red onion, lemon juice, and black pepper. Mix until smooth.
Assembling Crepes
- Spread 2 tablespoons of filling over each crepe, layer with smoked salmon, and roll or fold gently.
Serving
- Place assembled crêpes on a platter and garnish with dill. Serve with lemon juice if desired.
Notes
Store assembled crêpes in an airtight container in the fridge for up to 3 days, filling separate. Unfilled crêpes freeze for up to 2 months.