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Smoked Salmon Dill Crêpes

Indulge in Smoked Salmon Dill Crêpes for a Brunch Delight

Enjoy delicious Smoked Salmon Dill Crêpes that elevate your brunch with rich flavors and gourmet appeal.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 crêpes
Course: Breakfast
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 3 large Large Eggs Essential for binding and creating a rich, fluffy texture.
  • 1 cup Whole Milk Can be replaced with any non-dairy milk if desired.
  • 2 tablespoons Unsalted Butter (melted) Offers flavor and tenderness.
  • 1 tablespoon Granulated Sugar Slightly sweetens the batter.
  • 1 teaspoon Salt Enhances taste; a key ingredient.
  • 2 tablespoons Fresh Chives or Dill (optional) Adds an aromatic note.
For the Filling
  • 8 ounces Full-Fat Cream Cheese Using light may change the texture.
  • 8 ounces High-Quality Smoked Salmon Choose thinly sliced premium options.
  • 2 tablespoons Fresh Dill Consider other herbs for variation.
  • 1 tablespoon Capers Optional for those not keen on tanginess.
  • 1/4 cup Red Onion (finely minced) Use green onions for a milder note.
  • 1 tablespoon Fresh Lemon Juice A must for acidity.
  • 1/4 teaspoon Black Pepper Fresh ground pepper elevates flavors.
  • 1 teaspoon Lemon Zest (optional) Enhances lemon flavor.

Equipment

  • non-stick skillet
  • Blender
  • Mixing bowl

Method
 

How to Make Smoked Salmon Dill Crêpes
  1. Blend all crêpe ingredients together in a bowl or blender for 30-45 seconds until smooth. Refrigerate the batter for at least one hour.
  2. Preheat a non-stick skillet over medium heat and lightly grease it to prevent sticking.
  3. Pour 3-4 tablespoons of batter into the heated skillet, swirling it to create a thin layer. Cook for 60-90 seconds until the surface is matte, then gently flip and cook for another 30-45 seconds until golden.
  4. Transfer the cooked crêpes to a plate, layering them with parchment paper to prevent sticking.
  5. In a mixing bowl, combine the cream cheese, dill, capers, red onion, lemon juice, and black pepper until smooth and creamy.
  6. Spread a generous layer of the filling on each crêpe, then add slices of smoked salmon. Roll or fold the crêpes as desired.

Notes

Allow the batter to rest for at least one hour for best results. Use high-quality ingredients for optimal flavor.