Recipe: Smoked Salmon Crepes

Smoked Salmon Crepes

Smoked Salmon Crepes

I know a lot of folks think crepes are complicated and overly fancy; I on the other hand find them rather simple and extremely quick when in a pinch. The crepe itself is very versatile and I do like me some versatility! A crepe can be used for breakfast, lunch, or dinner. It can be rolled, folded or draped. It can be made simple or as dressed up and fancy as you like. It can be on the bottom, the top, or served by itself- it’s a great thing to have a easy, simple, reliable crepe recipe around! So, don’t worry- just follow the recipe and you’ll be fine!!

First is the crepe itself, the stuffing for this recipe follows.

Ingredients : 

Basic Crepes

Basic Crepes

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter (or cooking oil that has a high heat tolerance), for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour allowing the bubbles to eliminate themselves making the crepes less likely to tear and break apart during cooking. The batter will keep for about to 2 days.

Heat a small non-stick pan. Add butter, or oil to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. (keep a clean butter knife handy to pull the edges of the crepe off the pan if it seems to be sticking or tight against the pan.) Cook for another 10 seconds and remove to the cutting board. Lay them out flat without stacking so they can cool. Continue until all batter is gone, or you have all the crepes you need for your service. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Should you want your crepes seasoned for a more savory dish, or a dessert; you may add dried, finely ground/minced seasonings to the batter. Savory may include red pepper, garlic, ginger, mustard, ect. Sweet may include sugar, cocoa, fruit, etc.
Now For the rest of the recipe for the Smoked salmon Crepes:


For the crepe sauce: 

Smoked Salmon Meat

Smoked Salmon Meat

  • 1/4 cup minced green onions or chives
  • 1/2 cup Dry White Wine
  • 1/4 cup heavy cream
  • Salt
  • Cayenne pepper to taste
  • 1 stick cold butter, cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 pounds smoked salmon, thinly sliced (can be found in most grocers pre=smoked and sliced already to make things easier for yourself!)
  • 1 pound Brie, thinly sliced
  • 12 medium crepes


In a saucepan, over medium heat, combine the shallots and white wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt.

To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Fresh chives snipped over the crepes on the plate and a nice garnish and a fresh hit of springtime flavor!
I would recommend a clean, fresh wine with these crepes that has adequate acidity to handle the cheese and cream, but nothing so overwhelming it overpowers the delicate layers of flavor in the dish. For a white,  Stuhlmuller Estate Chardonnay would pair lovely. Reds are a bit more tricky as they can be too bold- a Pinot Noir such as Belle Pente’s Belle Pente Vineyard Pinot Noir would be excellent! 

BElle Pente Belle Pente

BElle Pente Belle Pente


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