About this recipe:These salmon and cream cheese crepes are a great way to start off a dinner party or take in a hamper to a picnic. Simple and satisfying, a sure winner for your gathering.
For the crepes
45g plain flour
1 pinch salt
butter, for frying
For the filling
150g cream cheese, at room temperature
a few spring onions, finely sliced
1/2 tablespoon lemon juice
200g smoked salmon, thinly sliced
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Method Prep:20min › Cook:20min › Ready in:40min
For the crepes:
In a bowl mix together the flour, egg, milk and salt. The batter should be fairly thin.
Melt a little butter in a small frying pan over a medium heat. Add 2 tablespoons batter and quickly pivot the pan, to evenly distribute the batter over the bottom of the pan. The batter should cover the whole pan.
Fry the crepe on both sides, until golden brown. Set aside and repeat with the remaining batter. Allow to cool.
For the filling:
For the filling, mix the cream cheese, spring onions, and lemon juice in a bowl and spread over the pancakes. Top with smoked salmon and roll up tightly. Place into the fridge and chill for 1 hour.
Remove from the fridge, slice and secure with cocktail sticks. Arrange on a serving platter.
Just roll the filled pancake up into logs and wrap them in aluminium foil. They freeze well. Remove from the freezer before a party, thaw lightly and slice. Place on a serving platter and let thaw completely.