Smoked Salmon and Cream Cheese Crepes
Smoked salmon on a crepe is better than smoked salmon on a bagel — and that is saying something. The cream cheese acts as a base that holds everything in place; the capers add a sharp brine that cuts through the richness of the fish; and the lemon pulls the whole thing into focus. These take about fifteen minutes to make and look like you planned them a week in advance.
Ingredients
Some ingredient links earn us a small commission — costs you nothing. Details.
- 125g (4½oz)plain flour
- 250ml (9fl oz)whole milk
- 2large eggs
- 20g (¾oz)unsalted butter, melted, plus extra for the pan
- a pinchfine salt
- 150g (5oz)full-fat cream cheese, at room temperature — cold cream cheese tears the crepe
- 200g (7oz)smoked salmon, good quality sliced smoked salmon — not offcuts or trimmings
- 2 tbspcapers, drained and patted dry — wet capers make the crepe soggy
- 1unwaxed lemon, juice and zest
- a few sprigsfresh dill, optional but recommended
- to tastefreshly cracked black pepper
Method
- 1
Make the crepe batter: combine flour, eggs, and about a third of the milk in a bowl. Whisk from the centre until smooth, then add the remaining milk in two stages, whisking between additions. Stir in the melted butter and a pinch of salt. Rest for 15 minutes.
- 2
While the batter rests, prepare the cream cheese: beat it in a small bowl until smooth and spreadable. Stir in the lemon zest and a generous crack of black pepper. Taste — it should be lemony enough to cut through the richness of the salmon.
Room-temperature cream cheese beats to a smooth, spreadable consistency in about 30 seconds. Cold cream cheese stays lumpy and tears the crepe. - 3
Heat a non-stick frying pan (22–24cm) over medium-high heat. Add a small knob of butter. When the foam subsides, pour in a thin layer of batter, tilting to coat the base evenly. Cook for about 60 seconds until the edges lift and the top looks set. Flip and cook for a further 30 seconds. Slide onto a warm plate. Repeat to make 8 crepes.
- 4
To assemble: spread about a tablespoon of the lemon cream cheese across the full surface of a warm crepe. Lay 25–30g of smoked salmon over one half. Scatter a teaspoon of the drained capers over the salmon.
Spreading the cream cheese across the full surface rather than just one half means every bite has it as a base. - 5
Fold the crepe in half, then fold again into a quarter. Squeeze a little fresh lemon juice over the top. Tuck a small sprig of dill into the fold if using. Crack black pepper over.
- 6
Serve two folded crepes per person, with extra lemon wedges on the side. Serve immediately — smoked salmon becomes flaccid on a warm crepe within a few minutes.
Pro Tips
- →Use room-temperature cream cheese. Cold cream cheese straight from the fridge tears the crepe when you try to spread it. Take it out at least 20 minutes before you start.
- →Season the cream cheese with lemon zest before spreading, not after. Zest worked into the base distributes evenly and perfumes every single bite.
- →Drain the capers thoroughly and pat them dry. Wet capers release liquid onto the crepe and it becomes soggy within minutes of assembling.
- →Serve immediately after assembling. Smoked salmon is best cold and fresh — it deteriorates quickly on a warm crepe.
- →Good smoked salmon makes a significant difference here. This is a recipe with very few components, so the quality of each one shows.
Topping Ideas
Terms in this recipe
Defined in the Pancake Day glossary.
Questions & answers
Can I use smoked trout instead of smoked salmon?⌄
Can I make these ahead for a brunch party?⌄
How much smoked salmon do I need per person?⌄
Get the Full Pancake Day Plan
Recipes, shopping list, and tips — delivered the week before Pancake Day.
No spam. Unsubscribe any time.
