Smoked Salmon Crepes

These smoked salmon crepes are filled with smoked salmon, herbed cream cheese, and crisp lettuce. They come with a tasty three-ingredient honey mustard sauce, making them perfect for an easy dinner, a packed lunch, or a delightful brunch or appetizer.

If you like smoked salmon, check out also this smoked salmon frittata or this smoked salmon appetizer!

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make savory crepes:

And here’s what you need for the filling:

This dish consists of:

1. Savory crepes – this recipe is similar to French crepes. The batter is a little bit thicker here as that is what I prefer for this recipe. I also added baking powder to the batter to make the crepes a little bit more soft and fluffy.
2. Smoked salmon – I used cold-smoked salmon here, but you can also use hot-smoked salmon.
3. Herbed cream cheese – Use store-bought herbed creme cheese or make your own by seasoning plain cream cheese with your favorite herbs. You can use dried or fresh herbs. If using dried herbs, you can use French seasoning (Herves de Provence) or Italian seasoning. If using fresh herbs, parsley, dish, and thyme are great here.
4. Lettuce leaves – use your favorite lettuce leaves. Instead of lettuce, spinach would be great.
5. Honey mustard sauce – it has just 3 ingredients, but it’s packed with flavor! You will need Dijon mustard (or honey mustard), lemon juice, and honey – that’s it!

How to make smoked salmon crepes step-by-step

STEP 1: 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. In the meantime, prepare the filling.

(1 ⅔ cup (200g) flour, 4 large eggs, 2 cups milk (480 ml), 1 ts Italian seasoning, ½ teaspoon baking powder. 1 Tbsp olive oil, big pinch of salt, small pinch of black pepper)

STEP 2: Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make it spreadable (you can also season herbed cheese to taste).

(16 oz (450g) cream cheese, 6 Tbsp milk, 3-4 ts Italian seasoning, salt and black pepper to taste)

STEP 3: Cook the crepes: for this recipe, it’s better to make slightly thicker pancakes (not paper-thin pancakes like the French crepes). Heat a small 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.

STEP 4: Assemble:

Spread the herbed cream cheese over the crepes.

Top with the smoked salmon, lettuce leaves, and optionally some dill sprigs. 

(12 oz (350g) cold-smoked salmon)

STEP 5: Make the honey-mustard sauce

In a small bowl, whisk all the ingredients for the sauce together. Season with salt and pepper.

(3 ½ Tbsp Dijon mustard, 2 Tbsp runny honey, 1 ½ Tbsp lemon juice, salt and black pepper)

Roll up the crepes and serve with mustard-honey sauce.

Enjoy!

Storage instructions

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. For more tips on how to store crepes, check out this recipe: crepes.

This recipe makes a great make-ahead breakfast.

Serving suggestions

• This is a recipe for European-style pancakes (sometimes also called British pancakes or German pancakes), but you could also make smaller, American-style savory pancakes and serve them with herbed cream cheese and smoked salmon on top (this could be a great appetizer).
• We usually eat them for lunch/dinner, but you can also serve them for breakfast.
• They also taste good cold, so you can pack them in your lunchbox and take them with you to work.
• You could serve them as a party snack – as smoked salmon crepe pinwheels: roll up the crepes tightly, then cut them into slices and stick them on a toothpick. Instead of crepes, you could also use tortillas.
• You could make a smoked salmon crepe cake – spread the crepes with a filling without folding them at all, then stack them up high to form a cake that can be sliced into wedges. Drizzle all the layers with the sauce.
• Instead of cream cheese, you could add brie/gruyere (or other melting cheese) and cooked asparagus, roll up the crepes or fold them into triangles, then pan-fry until the crepes are golden and the cheese is melted (yum!).

More savory crepe recipes

• cheesy vegetable crepes
• mushroom crepes
• ham, cheese & egg crepes

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!