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Smoked salmon crepes cut in half with honey mustard sauce on a beige plate.
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5 from 1 vote

Smoked Salmon Crepes

czas przygotowania15 min
czas gotowania20 min
całkowity czas35 min
porcje: 4 servings (12 crepes)
autor: Aleksandra

składniki

for the savory crepes:

  • 1 ⅔ cup (200g) flour spoon and leveled, not scooped
  • 4 large eggs
  • 2 cups milk 480 ml
  • 1 teaspoon Italian seasoning or French seasoning
  • ½ teaspoon baking powder
  • 1 tablespoon olive oil
  • big pinch of salt
  • small pinch of black pepper

herbed cream cheese:

  • 16 oz (450g) cream cheese natural or herbed
  • 6 tablespoons milk enough to thin out the cheese to make it spreadable
  • 3-4 teaspoons Italian seasoning skip if you're using herbed cream cheese
  • salt and black pepper to taste

honey-mustard sauce:

  • 3 ½ tablespoons Dijon mustard
  • 2 tablespoons runny honey
  • 1 ½ tablespoons lemon juice
  • salt and black pepper to taste

additionally:

  • 12 oz (350g) cold-smoked salmon
  • 12 leaves lettuce
  • several sprigs dill

wykonanie

  • Prepare the crepe batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
    1 ⅔ cup (200g) flour, 4 large eggs, 2 cups milk, 1 teaspoon Italian seasoning, ½ teaspoon baking powder, 1 tablespoon olive oil, big pinch of salt, small pinch of black pepper
  • Make the honey mustard sauce: In a medium bowl, whisk all the ingredients together, season with salt and pepper to taste. Set aside.
    3 ½ tablespoons Dijon mustard, 2 tablespoons runny honey, 1 ½ tablespoons lemon juice
  • Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can also season herbed cheese to your taste).
    16 oz (450g) cream cheese, 6 tablespoons milk, 3-4 teaspoons Italian seasoning, salt and black pepper
  • Wash the lettuce and dry the leaves.
    12 leaves lettuce
  • Cook the crepes: for this recipe, it's better to make slightly thicker crepes (not paper-thin crepes like the traditional French crepes). Heat a little amount of oil in a crepe pan/non-stick skillet over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the crepe are crispy and browned, slide a spatula under the crepe, flip it over and cook briefly on the other side. Repeat with the remaining batter. I like to use a small amount of oil between each crepe, but this is optional.
  • Assemble: Spread the herbed cream cheese over the crepes, top with the smoked salmon, lettuce leaves and dill. Roll up and serve with mustard-honey sauce.
    12 oz (350g) cold-smoked salmon
  • Enjoy!

uwagi

  • Calories = 1 serving (1/4 of the recipe), this is only an estimate.
  • You can prepare all the ingredients ahead (cook the crepes, make the herbed cream cheese, wash the lettuce, make the honey mustard sauce) and store them in the fridge for up to 3 days. Assemble and drizzle with the sauce just before serving. 
  • Cold crepes stick to each other so let them sit on the counter for about 30 minutes to warm up before trying to separate them.
  • These crepes are best made fresh, although the crepe batter will keep in the fridge for a day.

Nutrition

Kalorie: 824kcal