These elegant Salmon and Dill Crepes transform delicate crepes into a brunch centerpiece or light dinner. The combination of tender crepes, rich smoked salmon, and fresh dill is perfectly balanced. It’s an impressive yet approachable dish that feels fancy without requiring hours in the kitchen.
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Why You’ll Love This Salmon and Dill Crepes
- Elegant & easy: They look café-worthy but are straightforward to make.
- Perfect balance: Tender crepes, silky salmon, and aromatic dill unite.
- Versatile serving: Ideal for brunch, lunch, or appetizers.
- Quick filling: Creamy salmon mix comes together in minutes.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 250 ml milk
- 2 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
- 200 g smoked salmon, roughly chopped
- 120 g cream cheese, softened
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 small shallot, minced
- Black pepper to taste
Tools: A good non-stick skillet or crepe pan (around 20-25 cm), a whisk, a blender or mixing bowl, and a spatula.
Notes: Don’t substitute fresh dill with dried—the vibrant flavor is essential. A hot non-stick pan ensures lacy, golden crepes without sticking.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is a non-negotiable step for tender crepes. Resting allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes.
- Get your pan to the right temperature. A pan that’s too hot will burn the crepe instantly, while one that’s too cool will make it stick. You’re aiming for a medium heat where a drop of water sizzles and dances.
- Use full-fat cream cheese. For the creamiest, most luxurious filling that won’t split or become watery, full-fat cream cheese is your best friend. The lower-fat versions can sometimes be a bit grainy.
- Don’t overmix the batter. A few small lumps are perfectly fine—overmixing develops more gluten and can lead to chewy crepes. A light hand is key.
How to Make Salmon and Dill Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and the consistency of single cream. If you don’t have a blender, you can whisk vigorously by hand in a large bowl until no lumps remain. Pour the batter into a jug—this makes pouring into the pan much easier—and let it rest at room temperature for at least 15 minutes. This resting period is crucial for that delicate texture.
Step 2: Prepare the Filling. While the batter rests, make the filling so it’s ready to go. In a medium bowl, combine the softened cream cheese, chopped smoked salmon, fresh dill, lemon juice, and minced shallot. Season with a good crack of black pepper. Mix gently but thoroughly until everything is well incorporated. You’ll notice the lemon juice brightens the whole mixture and keeps it from feeling too heavy. Taste and adjust seasoning if needed—be careful with salt as the smoked salmon is already quite salty.
Step 3: Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup), immediately tilting and rotating the pan to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the sides, and the top surface is set and looks dry.
Step 4: Flip and Finish. Carefully slide a spatula under the crepe and flip it. It should be a lovely golden brown on the first side. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. You can stack them as you go—they won’t stick together. Repeat with the remaining batter, adding a tiny bit of butter to the pan only if the crepes start to stick. You should get about 8 crepes.
Step 5: Assemble and Serve. Lay a crepe flat on a clean surface. Spoon 2-3 tablespoons of the salmon and dill filling along the center third of the crepe. You don’t want to overfill it. Fold one side over the filling, then fold the other side over to create a neat parcel. Alternatively, you can simply roll them up like a cigar. Place them seam-side down on a serving plate. Serve immediately while the crepes are still warm and tender.
Storage & Freshness Guide
- Fridge: Store unfilled crepes (stacked with parchment) and filling separately for up to 2 days.
- Freezer: Freeze plain cooked crepes with parchment between layers for up to 2 months.
- Reviving: Gently reheat crepes in a warm pan or microwave before filling.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, balancing the whole plate.
- Steamed asparagus spears with a hollandaise drizzle — This feels incredibly decadent and turns the meal into a true event; the tender asparagus is a classic partner for salmon.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated burst of flavor provides a wonderful contrast to the creamy, savory filling inside the crepes.
Drinks
- A crisp, dry sparkling wine or Prosecco — The bubbles and acidity are a fantastic palate cleanser that lifts every single bite and makes the meal feel celebratory.
- An ice-cold glass of cucumber-infused water — For a non-alcoholic option, this is wonderfully refreshing and highlights the herbal notes of the dill without competing.
- A classic dry gin and tonic with a sprig of dill — The botanicals in the gin harmonize with the dill in the crepes, creating a really sophisticated pairing.
Something Sweet
- Lemon posset with shortbread biscuits — After the savory richness, this zesty, creamy dessert is a perfect, light follow-up that cleanses the palate wonderfully.
- Mixed berry pavlova — The crisp meringue, billowy cream, and tart berries offer a fantastic textural and flavor contrast to the meal you’ve just enjoyed.
- Dark chocolate-dipped strawberries — Simple, elegant, and not too heavy; the bittersweet chocolate and fruity strawberry are a classic, crowd-pleasing end.
Top Mistakes to Avoid
- Mistake: Using a cold pan. If your pan isn’t properly preheated, the batter won’t start cooking immediately and will stick to the surface, resulting in a torn, messy crepe. Always do the water sizzle test first.
- Mistake: Adding too much batter to the pan. This is the most common error! Too much batter makes a thick, pancake-like crepe instead of a delicate, lacy one. A little goes a long way—swirl quickly to get it thin.
- Mistake: Flipping the crepe too early. If you try to flip it before the top surface is completely set and dry, the uncooked batter will tear. Be patient and wait for those tell-tale lacy edges.
- Mistake: Overcooking the filling. Remember, the salmon is already cooked and the cream cheese just needs to be mixed. There’s no cooking involved for the filling—overhandling can make it oily.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measure for every crepe ensures they are all the same size and thickness, which helps them cook evenly and look uniform.
- Tip: Keep cooked crepes warm. If you’re not serving immediately, stack the cooked crepes on a plate and cover loosely with foil. You can also keep them in a warm oven (around 100°C) until you’re ready to fill them.
- Tip: Add a splash of bubbly water. For an even lighter, more delicate crepe, replace 2-3 tablespoons of the milk with sparkling water. The bubbles add a little extra lift and airiness to the batter.
- Tip: Garnish with flair. Just before serving, add a final sprinkle of fresh dill, a twist of black pepper, and a few tiny capers or a dollop of crème fraîche on top for a beautiful, professional finish.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver! You can cook the crepes a day in advance. Let them cool completely, then stack them with a piece of baking parchment between each one to prevent sticking. Wrap the whole stack tightly in cling film and store in the fridge. When you’re ready, you can gently reheat them in a warm pan or the microwave for a few seconds to make them pliable again before filling.
What can I use instead of smoked salmon?
If you’re not a fan of smoked salmon, you can use flaked, cooked fresh salmon. Just pan-sear or bake a salmon fillet until cooked through, let it cool, and then flake it into the cream cheese mixture. The flavor will be milder and less salty, so you might want to adjust the seasoning accordingly. Canned salmon, well-drained, can work in a pinch too.
My batter is too thick/thin. How can I fix it?
Crepe batter should be the consistency of single cream. If it’s too thick and doesn’t swirl easily in the pan, whisk in a tablespoon of milk at a time until it thins out. If it’s too thin and runs everywhere, sprinkle in a teaspoon of flour at a time and whisk well. The first crepe is often a “test” crepe to get the consistency just right for your pan.
Can I freeze the assembled crepes?
I wouldn’t recommend freezing them after they are filled, as the cream cheese filling can separate and become watery upon thawing. However, you can freeze the plain, cooked crepes beautifully. Just stack them with parchment paper, seal them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before using.
Why did my first crepe turn out poorly?
Don’t worry, this is so common it’s practically a rule! The first crepe often soaks up any excess butter and helps you calibrate the exact right heat and batter amount for your pan. It’s often called the “chef’s treat” for a reason. Just adjust and carry on—the second one is almost always perfect.
Salmon And Dill Crepes
Master elegant Salmon and Dill Crepes with this easy recipe. Perfect for brunch or a light dinner, they're surprisingly simple to make. Get the recipe and impress your guests!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml milk
-
2 tbsp melted butter (plus extra for cooking)
-
1/4 tsp salt
For the filling:
-
200 g smoked salmon (roughly chopped)
-
120 g cream cheese (softened)
-
3 tbsp fresh dill (finely chopped)
-
1 tbsp fresh lemon juice
-
1 small shallot (minced)
-
Black pepper (to taste)
Instructions
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In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and the consistency of single cream. If you don't have a blender, you can whisk vigorously by hand in a large bowl until no lumps remain. Pour the batter into a jug—this makes pouring into the pan much easier—and let it rest at room temperature for at least 15 minutes. This resting period is crucial for that delicate texture.01
-
While the batter rests, make the filling so it's ready to go. In a medium bowl, combine the softened cream cheese, chopped smoked salmon, fresh dill, lemon juice, and minced shallot. Season with a good crack of black pepper. Mix gently but thoroughly until everything is well incorporated. You'll notice the lemon juice brightens the whole mixture and keeps it from feeling too heavy. Taste and adjust seasoning if needed—be careful with salt as the smoked salmon is already quite salty.02
-
Place your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup), immediately tilting and rotating the pan to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the sides, and the top surface is set and looks dry.03
-
Carefully slide a spatula under the crepe and flip it. It should be a lovely golden brown on the first side. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. You can stack them as you go—they won't stick together. Repeat with the remaining batter, adding a tiny bit of butter to the pan only if the crepes start to stick. You should get about 8 crepes.04
-
Lay a crepe flat on a clean surface. Spoon 2-3 tablespoons of the salmon and dill filling along the center third of the crepe. You don't want to overfill it. Fold one side over the filling, then fold the other side over to create a neat parcel. Alternatively, you can simply roll them up like a cigar. Place them seam-side down on a serving plate. Serve immediately while the crepes are still warm and tender.05
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