Smoked Trout and Cream Cheese Crepes offer an elegant brunch or dinner starter that’s surprisingly simple. These delicate crepes are filled with a creamy, tangy mix of smoked trout, fresh herbs, and zesty lemon. You’ll love this luxurious yet approachable dish.
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Why You’ll Love This Smoked Trout and Cream Cheese Crepes
- Elegant & Simple: Impressive yet straightforward to assemble, even for crepe novices.
- Textural Symphony: Tender crepes, smooth cream cheese, and flaky smoked trout create fantastic contrast.
- Versatile Occasion: Perfect for brunch, appetizers, or a light supper.
- Irresistible Smoky Flavor: Smoked trout adds deep, savory notes that pair magically with cream cheese.
Ingredients & Tools
For the Crepes
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter (plus more for the pan)
- 1/4 tsp fine sea salt
For the Filling
- 200 g full-fat cream cheese, softened
- 150 g hot-smoked trout fillets, skin removed and flaked
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, chopped
- 1/4 small red onion, very finely diced
- 1 tbsp capers, rinsed and roughly chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Freshly ground black pepper to taste
For Garnish
- Extra chives, lemon wedges, and a handful of microgreens or arugula.
Tools: A good non-stick skillet (8-inch/20cm is ideal), a blender, a flexible spatula, and a couple of mixing bowls.
Notes: Use full-fat cream cheese for best texture. Look for hot-smoked trout, which is fully cooked and flaky.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 (makes 8 crepes) | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest, really. This is the secret to tender, non-rubbery crepes. Resting for at least 30 minutes allows the gluten in the flour to relax, resulting in a much more delicate texture. You can even make the batter the night before!
- The right pan makes all the difference. A good quality, non-stick skillet is your best friend here. An 8-inch pan is the perfect size for creating thin, manageable crepes that are easy to flip. A heavy-bottomed pan also distributes heat more evenly.
- Don’t skip softening the cream cheese. Taking the cream cheese out of the fridge about 30 minutes before you start ensures it will blend smoothly with the other filling ingredients. If it’s too cold, you’ll end up with lumps, and nobody wants a lumpy filling.
- Flake the trout with care. Be sure to check the trout for any small, pin-like bones as you flake it. They are usually removed, but it’s always good to do a quick check with your fingers to ensure a perfectly smooth eating experience.
How to Make Smoked Trout and Cream Cheese 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 has the consistency of thin cream. You might see a few tiny bubbles on the surface—that’s a good sign! 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 the most tender crepes.
Step 2: Prepare the Filling. While the batter rests, place the softened cream cheese in a medium bowl. Using a spatula, beat it gently until it’s smooth and spreadable. Add the flaked smoked trout, chives, dill, red onion, capers, lemon zest, and lemon juice. Fold everything together gently but thoroughly. You want to incorporate all the elements without breaking the trout down into a paste. Season generously with black pepper. The salt from the capers and trout is usually enough, but taste and add a pinch of salt if you feel it needs it. Cover and set aside.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it around to coat the bottom. Pour in a scant 1/4 cup (about 60ml) of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to look lacy and dry and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Slide your spatula underneath and flip! Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.
Step 4: Assemble the Crepes. Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spoon about 2 heaping tablespoons of the filling onto the lower third of the crepe. Spread it out slightly into a log shape. Fold the bottom edge up and over the filling, then fold in the two sides, and roll it up tightly, like a little burrito. Place it seam-side down on your serving platter. Continue with the remaining crepes and filling.
Step 5: Serve and Enjoy. These crepes are best served immediately while the crepes are still warm and soft. Arrange them on a platter and garnish generously with a sprinkle of extra chopped chives, a handful of fresh microgreens or arugula for a peppery bite, and a few lemon wedges on the side for squeezing over just before eating. The burst of fresh lemon juice right at the end really brings the whole dish to life.
Storage & Freshness Guide
- Fridge: Store unfilled crepes (stacked with parchment) and filling separately for up to 2 days.
- Freezer: Freeze plain cooked crepes for up to 2 months; avoid freezing filled crepes.
- Reviving: Gently reheat crepes in a warm skillet to restore pliability before filling.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, acidic dressing cut through the richness of the crepes beautifully, cleansing the palate between bites.
- Roasted asparagus with a hint of garlic — The earthy, green flavor of asparagus is a classic partner for both smoked fish and creamy elements, making it a perfect side for a more substantial meal.
- A chilled cucumber and dill soup (shot glasses for fun!) — Serve a small, cool shot of this refreshing soup alongside for a starter that wows with contrasting temperatures and complementary herbal notes.
Drinks
- A crisp, dry sparkling wine or Prosecco — The bubbles and acidity are fantastic at cutting through the creamy, fatty components of the dish, making each bite taste fresh and new.
- A classic Gin & Tonic with a slice of cucumber — The botanical notes in the gin and the refreshing quinine in the tonic water create a sophisticated and palate-cleansing pairing.
- An ice-cold lager or pilsner — Sometimes, you just can’t beat a crisp, cold beer. Its carbonation and mild bitterness provide a simple and satisfying counterpoint to the savory crepes.
Something Sweet
- Lemon posset with shortbread biscuits — After a savory, rich main, this intensely lemony, creamy, and silky dessert feels light and refreshing, continuing the citrus theme in a delightful way.
- Mixed berry pavlova with whipped cream — The crunchy-yet-chewy meringue, billowy cream, and tart berries offer a wonderful textural and flavor contrast that feels celebratory and light.
- Dark chocolate-dipped orange segments — This is a no-fuss, elegant way to end the meal. The bittersweet chocolate and bright citrus are a classic, crowd-pleasing combination that requires almost no effort.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is smoking hot, the crepe will cook too quickly on the outside before the inside is set, leading to a torn, rubbery mess when you try to flip it. Medium heat is your sweet spot.
- Mistake: Adding too much batter to the pan. This is the most common error! A crepe should be thin. If you pour in too much batter, you’ll get a thick, pancake-like result that’s stodgy and difficult to roll. A scant 1/4 cup is perfect for an 8-inch pan.
- Mistake> Overmixing the filling. You want to gently fold the ingredients together to maintain the lovely flaky texture of the trout. If you stir it vigorously, you’ll break it down into a mushy paste, which really changes the mouthfeel of the final dish.
- Mistake: Assembling the crepes too far in advance. If you fill the crepes and let them sit for a long time, the moisture from the filling can make the crepes soggy. For the best texture, assemble them just before you’re ready to serve.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or measuring cup for every crepe ensures they are all the same size and thickness. This not only looks more professional but also means they’ll cook at the same rate.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place a sheet of parchment paper between each cooked crepe and keep the stack in a low oven (around 100°C/200°F) while you finish cooking. This prevents them from sticking together and keeps them pliable for rolling.
- Tip: Add a textural crunch. For an extra dimension, sprinkle a few extra chopped capers or some finely diced cucumber on top of the filled crepes just before serving. That little burst of texture makes a huge difference.
- Tip: Make it a spread for easy entertaining. For a brunch or party, set out the warm crepes, the bowl of filling, and all the garnishes and let your guests assemble their own. It’s interactive, fun, and takes the pressure off you as the host!
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 sheets of parchment paper in between, wrap the whole stack tightly in plastic wrap, and refrigerate. When you’re ready, you can gently reheat them in a warm skillet or the microwave for a few seconds to make them pliable again before filling.
What can I use instead of smoked trout?
Hot-smoked salmon is the most direct and delicious substitute, offering a very similar flavor and texture. For a different twist, you could use flaked, cooked salmon, or even finely chopped, cooked shrimp. For a vegetarian version, try sautéed mushrooms with a dash of smoked paprika to mimic that smoky depth.
My first crepe was a disaster! Is that normal?
Honestly, yes! The first crepe is often a sacrificial “test” crepe for the cook (and sometimes the dog). It helps you gauge the exact heat of your pan and the right amount of batter. Don’t be discouraged—the second one is almost always perfect. Consider it your kitchen warm-up.
Can I freeze the filled crepes?
I wouldn’t recommend freezing them after they are filled, as the cream cheese filling can become watery and separate upon thawing, making the crepes soggy. However, you can freeze the plain, cooked crepes beautifully. Just stack them with parchment, seal them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before using.
Why is my batter so thick and not spreading easily?
This usually means you need a touch more liquid. Crepe batter should be the consistency of single/light cream. If it’s too thick, just whisk in an extra tablespoon of milk or water at a time until it flows smoothly off your spoon or from the jug. A little adjustment can make a world of difference.
Smoked Trout And Cream Cheese Crepes
Learn how to make elegant Smoked Trout and Cream Cheese Crepes for brunch or dinner. This easy recipe delivers a perfect savory, creamy filling. Get the recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for the pan)
-
1/4 tsp fine sea salt
For the Filling:
-
200 g full-fat cream cheese (softened)
-
150 g hot-smoked trout fillets (skin removed and flaked)
-
2 tbsp fresh chives (finely chopped)
-
1 tbsp fresh dill (chopped)
-
1/4 small red onion (very finely diced)
-
1 tbsp capers (rinsed and roughly chopped)
-
1 tsp lemon zest
-
1 tbsp lemon juice
-
freshly ground black pepper (to taste)
For Garnish:
-
Extra chives
-
lemon wedges
-
microgreens or arugula (a handful)
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 has the consistency of thin cream. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes.01
-
While the batter rests, place the softened cream cheese in a medium bowl. Using a spatula, beat it gently until it's smooth and spreadable. Add the flaked smoked trout, chives, dill, red onion, capers, lemon zest, and lemon juice. Fold everything together gently but thoroughly. Season generously with black pepper. Cover and set aside.02
-
Heat your non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it around to coat the bottom. Pour in a scant 1/4 cup (about 60ml) of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to look lacy and dry and the bottom is lightly golden. Slide your spatula underneath and flip! Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.03
-
Lay a crepe flat on a clean surface, with the prettier, first-cooked side facing down. Spoon about 2 heaping tablespoons of the filling onto the lower third of the crepe. Spread it out slightly into a log shape. Fold the bottom edge up and over the filling, then fold in the two sides, and roll it up tightly, like a little burrito. Place it seam-side down on your serving platter. Continue with the remaining crepes and filling.04
-
These crepes are best served immediately while the crepes are still warm and soft. Arrange them on a platter and garnish generously with a sprinkle of extra chopped chives, a handful of fresh microgreens or arugula for a peppery bite, and a few lemon wedges on the side for squeezing over just before eating.05
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