Smoked Salmon Crêpes
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5.0
3 reviews
Excellent
Smoked Salmon Crêpes
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These smoked salmon crêpes are made with French crêpes and an easy lox, cream cheese and herb spread. Top them with a quick yogurt sauce for brunch or lunch!
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Ingredients
Crêpes:
- 1 cup all-purpose flour If needed, see "gluten-free crêpes" in recipe notes
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 eggs
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more butter or oil for brushing hot pan
Lox Spread:
- 4 ounces whipped cream cheese (Greek or regular) Or use regular cream cheese, softened
- ¼ cup Greek yogurt, whole milk
- 2 ounces lox (cold-smoked salmon) See "shopping for lox" in the recipe notes
- 1 tablespoon capers
- 1 tablespoon caper brine
- ¼ teaspoon prepared horseradish (or sub freshly grated), optional
- 2 tablespoons diced green onion or chives
- 1 sprig dill, destemmed and roughly chopped
Yogurt Sauce (Optional)
- ¼ cup PLAIN yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice or white wine vinegar
Instructions
Crêpes:
- Whisk together all crêpe ingredients in a bowl.Let batter sit in the refrigerator at least 1 hour (or overnight).
- Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
- Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.Serve right away, or store for later.
Lox Spread + Yogurt Sauce:
- Add all lox spread ingredients to a bowl and stir together.Tip: The lox will incorporate more easily if you add it to the bowl one slice at a time. Tear slices into small pieces when adding if desired.
- Use immediately, or optionally, rest dip in the fridge for about an hour before serving.Tip: The dip will taste delicious immediately, but the flavors will be even better after about an hour.Mix all yogurt sauce ingredients together. Store chilled until ready to serve.
Assemble Crêpes:
- Add lox spread to ¼ of each crêpe. Fold the crêpe in half, covering the spread.
- Add more lox spread to half of the folded crêpe, and then fold in half again.
- Serve the crêpes with the yogurt sauce.
Notes
- Crêpe Yield: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
- Gluten Free Crêpes:
- Shopping for Lox:
- Make Ahead:
- Crêpes: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper, or the crêpes will stick together.
- Store in a sealed container in the refrigerator for up to 10 days.
- Store in a sealed container in the refrigerator for up to
- 7 days.
- Use an all-purpose gluten-free flour with xantham gum, such as Cup 4 Cup.
- Use 1 cup milk and 1 cup cold water.
- If using gluten-free batter, you can skip the one-hour rest time.
- Both traditional lox and cold-smoked salmon will work in this recipe.
- You’re looking for cold-smoked salmon, which is brightly colored, partially translucent, thinly shaved pieces of salmon.
- For this recipe, skip the hot-smoked salmon, which is plumper, opaque, and looks like a cooked fillet of salmon.
- You’ll find lox in the refrigerated seafood area in the grocery store.
- Crêpes: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper, or the crêpes will stick together.
- Lox Spread: Store in a sealed container in the refrigerator for up to 10 days.
- Yogurt Sauce: Store in a sealed container in the refrigerator for up to 7 days.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
229mg
(10%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
369IU
(7%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people (1 crêpe per person)
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 229mg | 10% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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