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These fancy salmon crepes turn basic items into an upscale dish that's great for weekend brunches or easy dinner parties. The soft crepes work as the perfect backdrop for smooth cream cheese and flavorful salmon, while the sweet-tangy sauce gives it a nice pop of flavor.
I whipped these crepes up during a Christmas party when I needed something that looked fancy but wasn't complicated. Guests were so blown away they thought I'd ordered from some expensive catering service and everyone wanted me to share how I made them.
Complete Ingredients
- All purpose flour: Builds the foundation while keeping crepes light
- Large eggs: Hold everything together and make crepes rich
- Milk: Gets the batter just right for thin, perfect crepes
- Italian seasoning: Adds gentle herb flavors throughout
- Baking powder: Creates a tiny bit of lift so crepes aren't too delicate
- Olive oil: Adds taste and helps prevent crepes from sticking
- Cream cheese: Creates a velvety base for the filling
- Cold smoked salmon: Brings that wonderful smoky taste without being too strong
- Dijon mustard: Adds zippy flavor to the sauce
- Honey: Makes the mustard sauce pleasantly sweet
- Fresh dill: Adds a burst of freshness that ties everything together
Cooking Instructions
- Mix your batter:
- Combine dry stuff first then add wet ingredients until it's smooth. Let it sit for 15 minutes which really helps the flour soak up moisture for better crepes. Your batter should be thin enough to coat a spoon but still have some body.
- Create the sauce:
- Mix everything together making sure the honey blends completely with the mustard. Sample it and add tiny bits of salt and pepper until you get that perfect sweet-tangy-savory balance.
- Whip up the cream cheese:
- Stir cream cheese with milk bit by bit watching how thick it stays. You want it easy to spread but not runny. Make sure herbs get mixed in evenly so you see little green specks all through it.
- Cook each crepe:
- Get your pan really hot before starting. Don't worry if the first one isn't great, it's just your test run. Pour batter with one hand while quickly tipping the pan with your other hand to make a nice circle. Look for browning edges that start to curl before you flip it over.
- Put it all together:
- Spread cream cheese in a thin layer leaving a little space at the edges. Arrange salmon slices so they slightly overlap. Put lettuce and dill where they'll look and taste best. Roll it up tight but gentle so you get a nice neat tube.
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Whenever I make this salmon and dill combo, it takes me back to my grandma's kitchen where she'd fix similar treats for our special Sunday get-togethers. She always told me the real secret was using the freshest dill you can find, which gives that amazing smell and taste nothing else can match.
Keeping It Fresh
Stack your finished crepes with wax paper between them and they'll keep in the fridge for three days. For longer storage, wrap them tight and freeze up to a month. Let them warm up completely before trying to pull them apart. The cream cheese mix stays good in the fridge for five days if kept in a sealed container. The sauce actually gets better after sitting overnight as all the flavors blend together.
Ingredient Swaps
Want something lighter? Replace some or all cream cheese with herbed Greek yogurt. Can't find or afford smoked salmon? Try smoked trout instead, it has a similar texture and works great with these flavors. For folks who don't eat animal products, try smoked carrots or beets instead of fish and use plant-based cream cheese for a totally vegan version that still captures the main idea.
What To Serve With It
These salmon crepes go great with a basic green salad with light lemon dressing. For morning meals, add some fresh fruit and bubbly wine. You could also set up different fillings so guests can make their own custom crepes. A cool cucumber soup makes a nice starter when you're serving these as the main dish.
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Frequently Asked Questions
- → Can I make crepes ahead of time?
Absolutely! Crepes, cream cheese mix, and mustard dressing can all go in the fridge for up to three days. Assemble when you're ready to serve.
- → How can I keep crepes from sticking?
Leave the crepes out at room temperature for half an hour before pulling them apart. This avoids sticky issues from refrigerating.
- → What’s a good swap for salmon?
Try gravlax, shrimp, or roasted veggies if you need a substitute for smoked salmon.
- → Can I make batter early?
Definitely! You can mix the batter and keep it cold for up to a day. Just whisk it well before pouring into the pan.
- → What spices go well with crepes?
French or Italian seasonings are a great match for the batter. Feel free to tweak the flavors to your liking.