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Savory Smoked Salmon Crepes

Featured in: Bright Starts to Your Day

Smoked salmon crepes are a flavorful savory dish that combines perfectly cooked crepes with a creamy herbed cheese spread, smoked salmon, fresh lettuce, and a honey-mustard sauce. The batter creates slightly thicker crepes for a sturdy base, while the herbed cheese spread adds a tangy and creamy layer. The honey-mustard sauce provides a zesty finish, balancing the smoky salmon. Prepare and assemble components ahead, but serve fresh for best results. A perfect option for brunch, lunch, or a light dinner.

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Updated on Sat, 22 Mar 2025 22:27:51 GMT
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A plate of food with a bowl of sauce and a bowl of butter. | tasteofcook.com

This elegant smoked salmon crepe recipe transforms simple ingredients into a sophisticated meal perfect for brunch or light dinner entertaining. The delicate crepes provide the perfect canvas for rich cream cheese and smoky salmon, while the honey-mustard sauce adds a bright finishing touch.

I first made these crepes for a holiday gathering when I wanted something elegant yet unfussy. My guests were so impressed they thought I had ordered from a fancy caterer everyone asked for the recipe afterward.

Detailed Ingredients

  • All purpose flour: Provides structure while keeping crepes tender
  • Large eggs: Bind ingredients and add richness to the crepes
  • Milk: Creates the proper batter consistency for perfect crepes
  • Italian seasoning: Infuses the crepes with subtle herbal notes
  • Baking powder: Gives a slight lift making the crepes easier to handle
  • Olive oil: Adds flavor and prevents sticking
  • Cream cheese: Forms a luscious base for the filling
  • Cold smoked salmon: Delivers that distinctive smoky flavor without overpowering
  • Dijon mustard: Provides tangy depth in the sauce
  • Honey: Balances the mustard with natural sweetness
  • Fresh dill: Brightens the entire dish with its distinctive flavor

Step-by-Step Instructions

Prepare the batter:
Mix dry ingredients first then incorporate wet ingredients until smooth. The 15 minute rest is crucial as it allows the flour to fully hydrate producing tender crepes. The batter should be thin enough to coat the back of a spoon but not watery.
Make the honey mustard sauce:
Whisk ingredients with purpose ensuring the honey fully incorporates with the mustard. Taste and adjust seasoning with small additions of salt and pepper until you achieve a perfect balance of sweet tangy and savory.
Prepare the herbed cream cheese:
Blend cream cheese with milk gradually watching the consistency carefully. You want it spreadable but not runny. The herbs should be evenly distributed throughout the mixture creating small flecks of color and bursts of flavor.
Cook the crepes:
Heat your pan thoroughly before adding batter. The first crepe is often imperfect but becomes your test for temperature and batter consistency. Pour batter with one hand while quickly tilting the pan with the other to create an even circle. Wait for the edges to brown and curl slightly before flipping.
Assemble with care:
Spread cream cheese in a thin even layer leaving a small border. Layer salmon in slightly overlapping slices. Position lettuce and dill strategically for both flavor and appearance. Roll firmly but gently to create a neat cylinder.
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A plate of food with two pieces of fish and sauce. | tasteofcook.com

The combination of smoked salmon and dill brings me back to my grandmother's kitchen where she would prepare similar flavors for special Sunday gatherings. She always said the secret was in using the freshest dill possible which adds an aromatic quality nothing else can match.

Storage Tips

Cooked crepes can be stacked with parchment paper between layers and refrigerated for up to three days. For longer storage wrap tightly and freeze for up to one month. Thaw completely at room temperature before attempting to separate. The cream cheese mixture keeps well refrigerated for up to five days in an airtight container. Honey mustard sauce actually improves after a day as flavors meld becoming more complex.

Ingredient Substitutions

For a lighter option replace some or all of the cream cheese with Greek yogurt blended with herbs. If smoked salmon is unavailable or too costly smoked trout makes an excellent alternative with similar texture and complementary flavor. Plant based eaters can substitute smoked carrots or beets for the salmon and dairy free cream cheese for a completely vegan adaptation that maintains the essence of the original.

Serving Suggestions

These salmon crepes pair beautifully with a simple green salad dressed lightly with lemon vinaigrette. For brunch serve alongside fresh fruit and sparkling wine. Consider offering a variety of fillings allowing guests to customize their crepes. A light cucumber soup makes a refreshing starter when serving these as a main course.

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A plate of food with a salmon roll and a lemon wedge. | tasteofcook.com

Frequently Asked Questions

→ Can I prepare the crepes ahead of time?

Yes, you can prepare the crepes, herbed cream cheese, and honey-mustard sauce up to 3 days ahead. Store them in the fridge and assemble right before serving.

→ How do I prevent crepes from sticking together?

If making crepes ahead, let them sit at room temperature for about 30 minutes before separating. This prevents sticking caused by refrigeration.

→ What can I use instead of smoked salmon?

You can substitute smoked salmon with gravlax, cooked shrimp, or a vegetarian option like roasted vegetables.

→ Can I make the batter in advance?

Yes, the crepe batter can be stored in the fridge for a day. Just whisk it again before cooking.

→ What seasoning works best for the crepes?

Italian or French seasoning adds a flavorful touch to the crepe batter. Adjust according to your taste preferences.

Smoked Salmon with Cream Cheese

Tender crepes filled with smoked salmon, herbed cream cheese, and honey-mustard sauce.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Breakfast Ideas

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (12 crepes)

Dietary: ~

Ingredients

→ Savory Crepes

01 200g flour, spoon and leveled
02 4 large eggs
03 480ml milk
04 1 teaspoon Italian seasoning or French seasoning
05 ½ teaspoon baking powder
06 1 tablespoon olive oil
07 big pinch of salt
08 small pinch of black pepper

→ Herbed Cream Cheese

09 450g cream cheese, natural or herbed
10 6 tablespoons milk, enough to thin out the cheese
11 3-4 teaspoons Italian seasoning (skip if using herbed cream cheese)
12 salt and black pepper to taste

→ Honey-Mustard Sauce

13 3 ½ tablespoons Dijon mustard
14 2 tablespoons runny honey
15 1 ½ tablespoons lemon juice
16 salt and black pepper to taste

→ Additional Components

17 350g cold-smoked salmon
18 12 leaves lettuce
19 several sprigs dill

Instructions

Step 01

In a large bowl, whisk the flour, spices, and baking powder together. Add the eggs, milk, and olive oil, whisk until smooth. Cover the batter and set aside for 15 minutes.

Step 02

In a medium bowl, whisk together the Dijon mustard, honey, and lemon juice. Add salt and black pepper to taste, and set aside.

Step 03

In a bowl, combine the cream cheese, milk, and Italian seasoning. Mix until the cheese is spreadable. Add salt and black pepper to taste.

Step 04

Clean and dry the lettuce leaves.

Step 05

Heat a small amount of oil in a crepe pan or non-stick skillet over high heat. Pour a ladle of batter into the pan, just enough to cover the bottom. Tilt the pan to spread the batter evenly. Cook until the edges are crispy and browned. Flip the crepe and cook briefly on the other side. Repeat with the remaining batter, using oil as needed between crepes.

Step 06

Spread the herbed cream cheese over each crepe. Top with smoked salmon, lettuce leaves, and dill. Roll up the crepes and serve with honey-mustard sauce.

Notes

  1. You can prepare all the ingredients ahead and store them in the fridge for up to 3 days. Assemble and drizzle with the sauce just before serving.
  2. To separate cold crepes, let them sit at room temperature for about 30 minutes.
  3. The crepes are best made fresh, but the batter can be stored in the fridge for up to one day.

Tools You'll Need

  • Crepe pan or non-stick skillet
  • Mixing bowls
  • Whisk
  • Ladle
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (milk, cream cheese)
  • Contains eggs
  • Contains mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 824
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~