Salmon and cream cheese crepes

    40 min

    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.

    10 people made this

    Serves: 10 

    • For the crepes
    • 45g plain flour
    • 1 egg
    • 125ml milk
    • 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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

      For the crepes:

    1. In a bowl mix together the flour, egg, milk and salt. The batter should be fairly thin.
    2. 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.
    3. Fry the crepe on both sides, until golden brown. Set aside and repeat with the remaining batter. Allow to cool.
    4. For the filling:

    5. 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.
    6. Remove from the fridge, slice and secure with cocktail sticks. Arrange on a serving platter.

    Prepare ahead:

    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.

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    Reviews in English (1)


    This was really tasty! I added some Garlic to the cream cheese but otherwise kept the recipe the same and it was yum :D  -  09 Aug 2014