These smoked salmon and dill cream crepes are an elegant yet easy dish perfect for brunch or entertaining. The delicate crepes are filled with a creamy blend of smoked salmon, fresh dill, and lemon. You’ll love how simple and impressive these crepes are to make.
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Why You’ll Love This Smoked Salmon and Dill Cream Crepes
- Elegant & easy: Fancy enough for special occasions but simple to prepare.
- Perfect balance: Tender crepes, creamy filling, and smoky salmon create harmony.
- Versatile serving: Great warm for brunch or chilled as an appetizer.
- Make-ahead friendly: Prepare components a day ahead for easy assembly.
Ingredients & Tools
For the crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the filling:
- 200 g full-fat cream cheese, softened
- 100 ml crème fraîche or sour cream
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 150 g cold-smoked salmon, flaked or thinly sliced
- To garnish: extra dill fronds, lemon wedges, capers (optional)
Tools: A good non-stick skillet (20-23 cm / 8-9 inches is ideal), a blender, a flexible spatula, and a couple of mixing bowls.
Notes: Using full-fat dairy gives the filling lush, creamy body and prevents wateriness. Fresh dill provides essential bright flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 17 g |
| Fat: | 24 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 4 (2 crepes per person) | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is the secret to tender crepes. Resting allows the gluten to relax and the starch granules to fully hydrate, which gives you a much more delicate, less rubbery texture. Even 30 minutes makes a world of difference.
- Get your cream cheese to room temperature. Trying to mix cold cream cheese is a recipe for lumpy filling. Let it sit out for about 30 minutes before you start—it will blend smoothly with the other ingredients.
- Choose your salmon wisely. Cold-smoked salmon (the silky, thinly sliced kind you often find near the smoked fish counter) works best here. It’s tender and flakes beautifully into the cream. Hot-smoked salmon can be a bit drier and more strongly flavored.
- Don’t be afraid of the first crepe. The first one is almost always a “test” crepe—it helps you gauge the pan’s heat and the right amount of batter. It might not be perfect, and that’s totally okay. Consider it the cook’s treat!
How to Make Smoked Salmon and Dill Cream Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of single cream. You shouldn’t see any lumps. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for achieving that lovely, delicate texture.
Step 2: Prepare the Filling. While the batter rests, make the herby cream. In a medium bowl, use a spatula or a hand mixer on low to beat the softened cream cheese until it’s smooth. Add the crème fraîche, chopped dill, lemon juice, and lemon zest. Mix until everything is well combined and creamy. Gently fold in about two-thirds of the smoked salmon, reserving the rest for garnish. Taste and adjust with a pinch of salt or a squeeze more lemon if needed. Cover the bowl and pop it in the fridge to firm up slightly while you cook the crepes.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.
Step 4: Flip and Finish. Cook for about 60-90 seconds, until the edges of the crepe look lacy and are starting to pull away from the pan, and the bottom is lightly golden. Slide your flexible spatula underneath and flip it over. Cook for another 30-45 seconds on the second side until just set and speckled with golden spots. Transfer the cooked crepe to a plate. You’ll notice the first side cooked is always the prettier one—that will be the outside of your rolled crepe. Repeat with the remaining batter, stacking the cooked crepes on the plate as you go.
Step 5: Assemble the Crepes. Lay a crepe flat on a clean surface, with the prettier, more golden side facing down. Spoon 2-3 tablespoons of the salmon and dill cream mixture in a line down the center of the crepe. Be careful not to overfill, or it might squish out the sides. Gently fold the two sides of the crepe over the filling, or roll it up like a cigar. Repeat with the remaining crepes and filling.
Step 6: Garnish and Serve. Arrange two crepes per plate. Top with a small dollop of any remaining filling, a few flakes of the reserved smoked salmon, a sprinkle of fresh dill fronds, and maybe a few capers for a briny kick. Serve immediately with lemon wedges on the side for squeezing over at the table.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container up to 1 day.
- Freezer: Freeze unfilled crepes with parchment between layers up to 3 months.
- Reviving: Warm crepes in a dry skillet over low heat for 30 seconds per side.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil cuts through the richness of the crepes perfectly.
- Buttery roasted asparagus — The earthy, green flavor of asparagus is a classic partner for both salmon and dill, making this a truly harmonious side.
- Soft-scrambled eggs — For an extra-decadent brunch, serve these crepes alongside creamy, softly set scrambled eggs. It’s a protein-packed, luxurious combination.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are fantastic for cleansing the palate between bites of the rich, creamy filling.
- Iced coffee with a twist — A strong, cold brew coffee, perhaps with a hint of orange zest, provides a bitter, refreshing counterpoint to the savory notes.
- A crisp herbal tea — A chilled peppermint or lemongrass tea complements the dill and lemon in the dish without overpowering it.
Something Sweet
- Lemon curd and berry parfaits — The bright, tart lemon continues the citrus theme from the crepes, while the sweet berries offer a lovely, light finish.
- Almond biscotti — These crunchy, not-too-sweet cookies are perfect for dipping and provide a nice textural contrast after the soft crepes.
- Dark chocolate-dipped strawberries — A simple, elegant dessert that feels special but doesn’t require much work, leaving you relaxed after your lovely meal.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is scorching, the batter will set the second it hits the surface, and you won’t be able to swirl it thin. You’ll end up with a thick, rubbery pancake instead of a delicate crepe. Medium heat is your friend.
- Mistake: Adding too much batter to the pan. The goal is a thin, lacy crepe, not a thick pancake. A little batter goes a long way. If your first one is too thick, just use a little less for the next one.
- Mistake: Overmixing the filling after adding the salmon. Once you fold in the salmon, be gentle. If you mix too vigorously, you’ll break the salmon down into a mushy paste instead of having lovely, distinct flakes throughout the cream.
- Mistake: Filling the crepes while they’re piping hot. It’s best to let them cool for a minute or two. If you add the cold filling to a scorching hot crepe, it can make the crepe soggy and cause the filling to weep.
Expert Tips
- Tip: If you’re making crepes for a crowd, you can keep them warm in a low oven (about 120°C / 250°F). Place them on a baking sheet in a single layer, or stack them with sheets of baking parchment in between to prevent sticking.
- Tip: For a super-smooth batter every time, strain it through a fine-mesh sieve after blending. This catches any tiny lumps of flour that might have been missed, guaranteeing a perfectly silky texture.
- Tip: If your filling seems a bit too soft to hold its shape, chill it for 15-20 minutes longer before assembling. You can also pop the assembled crepes back into the fridge for 10 minutes to firm up before serving.
- Tip: Get creative with your folds! While a simple roll or envelope fold is classic, you can also fold them into triangles or quarters for a different look on the plate. It’s a simple way to elevate the presentation.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum. The texture might be a touch more delicate, so be extra gentle when flipping. The flavor will be just as wonderful.
How far in advance can I prepare these?
You can cook the crepes and make the filling up to 24 hours ahead. Store them separately—wrap the stack of crepes well in plastic wrap and keep the filling in a sealed container in the fridge. Assemble them an hour or so before serving for the best texture.
My crepes keep tearing. What am I doing wrong?
This usually happens for one of two reasons: the batter is too thick, or you’re flipping them too early. If the batter has thickened in the fridge, whisk in a tablespoon or two of water or milk to thin it out. And wait for those edges to look lacy and golden before you attempt the flip—the crepe needs to be fully set.
Can I use dried dill instead of fresh?
I really recommend fresh dill for this recipe. Dried dill lacks the vibrant, grassy punch that makes the filling so special. If you’re in a pinch, use only one teaspoon of dried dill, but be aware the flavor will be much more subtle and slightly different.
What’s the best way to reheat leftover crepes?
The best method is to gently warm them in a dry non-stick skillet over low heat for about 30 seconds per side. You can also microwave them for 15-20 seconds, but they might become a little soft. I don’t recommend reheating them once they are filled, as the filling can separate.
Smoked Salmon And Dill Cream Crepes
Make elegant Smoked Salmon and Dill Cream Crepes for brunch or entertaining. This easy recipe delivers a perfect savory filling. Get the step-by-step guide now!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the filling:
-
200 g full-fat cream cheese (softened)
-
100 ml crème fraîche or sour cream
-
3 tbsp fresh dill (finely chopped)
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
150 g cold-smoked salmon (flaked or thinly sliced)
-
To garnish (extra dill fronds, lemon wedges, capers (optional))
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of single cream. You shouldn’t see any lumps. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for achieving that lovely, delicate texture.01
-
While the batter rests, make the herby cream. In a medium bowl, use a spatula or a hand mixer on low to beat the softened cream cheese until it’s smooth. Add the crème fraîche, chopped dill, lemon juice, and lemon zest. Mix until everything is well combined and creamy. Gently fold in about two-thirds of the smoked salmon, reserving the rest for garnish. Taste and adjust with a pinch of salt or a squeeze more lemon if needed. Cover the bowl and pop it in the fridge to firm up slightly while you cook the crepes.02
-
Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.03
-
Cook for about 60-90 seconds, until the edges of the crepe look lacy and are starting to pull away from the pan, and the bottom is lightly golden. Slide your flexible spatula underneath and flip it over. Cook for another 30-45 seconds on the second side until just set and speckled with golden spots. Transfer the cooked crepe to a plate. You’ll notice the first side cooked is always the prettier one—that will be the outside of your rolled crepe. Repeat with the remaining batter, stacking the cooked crepes on the plate as you go.04
-
Lay a crepe flat on a clean surface, with the prettier, more golden side facing down. Spoon 2-3 tablespoons of the salmon and dill cream mixture in a line down the center of the crepe. Be careful not to overfill, or it might squish out the sides. Gently fold the two sides of the crepe over the filling, or roll it up like a cigar. Repeat with the remaining crepes and filling.05
-
Arrange two crepes per plate. Top with a small dollop of any remaining filling, a few flakes of the reserved smoked salmon, a sprinkle of fresh dill fronds, and maybe a few capers for a briny kick. Serve immediately with lemon wedges on the side for squeezing over at the table.06
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