Smoked Salmon Crêpes

salmon smoked crepes with yogurt sauce on a platter

5 from 1 vote

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!

Prep Time5

Cook Time30

Resting Time1

Total Time1 35

Course: Breakfast, Dessert

Cuisine: French

Servings: people (1 crêpe per person)

Calories: 156kcal

Author: Sarah Trenalone

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:

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.

Shopping for Lox:

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.

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.
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