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!
There’s no doubt about it, we love lox.
Actually, we LOVE lox. And if I could make the “o” in love appear as a heart, I would.
You see, a few years ago, the husband and I got ahold of a massive, delicious one-and-a-half pound side of lox.
It didn’t last long.
In fact, we loved it so much that we bought another. That was the year that we ate three pounds of lox within about two months.
We still can’t get enough lox, and one of my favorite ways to enjoy lox is in these smoked salmon crêpes.
Where Can I Get Lox?
One option is to look in the refrigerated seafood section at your local grocery store.
The smoked salmon I used for these crêpes was a special, limited edition salmon box from Sitka Salmon Shares.
Is Lox the Same This as Smoked Salmon?
Technically, no. Traditional lox is cured in salt and isn’t smoked, whereas Nova-lox is cured and then cold-smoked.
But what you’re likely to find at your local grocery store will be the cold-smoked version, and in this recipe, both traditional lox and cold-smoked salmon will work just fine.
Can I Make Gluten-Free Crêpes?
I make gluten-free crêpes on a regular basis, and (in my opinion) they taste just like traditional crêpes.
You’ll need an all-purpose gluten-free flour with xanthan gum. I use Cup 4 Cup.
Check the recipe card notes for gluten-free directions.
Do I Need a Crêpe Pan?
You can use an inexpensive omelette pan, especially if you’re not sure if you want to make crêpes regularly.
I like to use this Lodge crêpe pan.
Can I Make These Smoked Salmon Crêpes Ahead of Time?
There are three parts to this recipe: the crêpes, the lox spread and the yogurt sauce.
All three parts can be made ahead of time. Wait until right before serving to assemble the crêpes.
How to Make Crêpes
Start by gently whisking together flour, water, milk, eggs, sea salt and a little melted butter.
Set the batter in the fridge and let it rest for at least an hour.
If you’re in a hurry, you can skip the rest time, but your crêpes will have air bubbles.
Next, it’s time to make the crêpes.
If you’ve never made crêpes before, remember that it takes a little bit of practice, and the first one (almost) always looks terrible.
Heat a pan until it’s very hot.
Hold the pan just off the heat, add a little crêpe batter, and then swirl, swirl, swirl.
Once the batter coats the whole pan, set it back on the heat and cook until the edges of the crêpe start to pull away.
Flip the crêpe, and cook for a few seconds until other side is cooked.
And then repeat with the remaining batter.
Make the Lox Spread
This lox spread is my go-to bagel spread. But it’s also fabulous in crêpes!
You’ll need lox, cream cheese, capers, green onion or chives, dill, and (optionally) a little horseradish.
Mix everything together and you’re done!
This spread tastes even better the next day, so if you have time to plan ahead, do it.
How to Assemble Smoked Salmon Crêpes
There are many ways to assemble crêpes. This is the way I like to do it.
Add lox spread to about ¼ of a crêpe.
Fold the crêpe in half.
Add a little more lox spread.
Fold the crêpe again.
You’ll have a pretty little crêpe triangle now.
Repeat with the remaining crêpes and lox spread. Serve the crêpes along with the yogurt sauce and a mug of French press coffee.
Afterwards, I like to serve strawberry cream crêpes for dessert!
Smoked Salmon 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
- 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
- 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.
- 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.
- 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.