Light, golden crepes folded around creamy herbed cheese, silky smoked salmon, fresh dill, and a sprinkle of black sesame seeds—this elegant dish makes for a refined and satisfying savory brunch. It’s an impressive option that blends French finesse with classic deli-inspired flavors.

Why You’ll Love This Recipe

These savory crepes are a luxurious alternative to traditional brunch fare. The paper-thin crepes are buttery and tender, providing the perfect wrap for a flavorful filling of whipped herbed cream cheese and delicate smoked salmon. Bright lemon zest, aromatic dill, and a subtle crunch from sesame seeds elevate each bite, making this a versatile and crowd-pleasing recipe for entertaining or indulgent mornings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• Pinch of salt
• Butter or oil for the pan

For the filling:

• 4 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese
• 1 tablespoon Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• Black sesame seeds, for garnish
• Extra dill sprigs and olive oil for serving

directions

1. In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until the batter is smooth. Let the batter rest for 15–30 minutes.
2. Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or oil.
3. Pour a small ladleful of batter into the pan, tilting and swirling to evenly coat the surface.
4. Cook for 1–2 minutes per side, or until the crepe is lightly golden and set. Transfer to a plate and repeat with the remaining batter, stacking the finished crepes.
5. In a bowl, combine the cream cheese, Greek yogurt, lemon zest, chopped dill, and chives. Mix until smooth and well combined.
6. Spread a spoonful of the herbed cream cheese mixture onto each crepe.
7. Top with a few slices of smoked salmon.
8. Fold the crepes into quarters or roll them up and arrange them on a serving plate.
9. Drizzle with a touch of olive oil, sprinkle with black sesame seeds, and garnish with fresh dill sprigs.
10. Serve immediately.

Servings and timing

Servings: 4–6 crepes (depending on size)
Prep time: 20 minutes
Cook time: 20 minutes
Resting time for batter: 15–30 minutes
Total time: Approximately 1 hour

Variations

• Vegetarian option: Omit the salmon and add thinly sliced cucumbers, radishes, or sautéed mushrooms.
• Add greens: Layer fresh arugula or baby spinach inside the crepes before folding.
• Try different herbs: Substitute or combine with tarragon, parsley, or basil.
• Flavored crepes: Add a pinch of herbs or black pepper directly to the crepe batter.
• Add eggs: Top the filled crepes with a poached or soft-boiled egg for a heartier brunch.

storage/reheating

Unfilled crepes can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over medium heat for 30–60 seconds per side. Assembled crepes should be served fresh to preserve texture and flavor, but can be stored covered in the refrigerator for up to 1 day and served cold or lightly warmed.

FAQs

Can I make the crepes ahead of time?

Yes, the crepes can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently in a skillet before filling.

Do I need a crepe pan?

No, a nonstick skillet works well. Just ensure it’s well-heated and lightly greased for even cooking.

Can I use another type of smoked fish?

Yes, gravlax or smoked trout also work well in place of smoked salmon.

Is it necessary to rest the batter?

Resting the batter allows the flour to hydrate fully and helps the crepes cook more evenly with fewer air bubbles.

Can I freeze the crepes?

Yes, unfilled crepes can be frozen with parchment paper between each layer. Wrap tightly and freeze for up to 2 months.

What’s a good dairy-free alternative to cream cheese?

Use a dairy-free cream cheese substitute or whipped avocado with lemon and herbs for a creamy, vegan-friendly filling.

Can I make mini versions for appetizers?

Yes, make smaller crepes and roll them tightly for elegant finger food portions.

How do I prevent crepes from sticking to the pan?

Use a nonstick pan, moderate heat, and a light coating of butter or oil between crepes.

Can I serve these cold?

Yes, they’re also delicious chilled, especially for brunch buffets or picnics.

What bread alternative can I use if I don’t have flour?

Buckwheat flour is a great gluten-free alternative and adds a nutty flavor that complements the filling.

Conclusion

Savory Crepes with Smoked Salmon, Herbed Cream Cheese & Dill bring together a delightful mix of flavors and textures in a dish that is as beautiful as it is satisfying. With buttery crepes, luscious salmon, and bright herbs, this recipe is a refined yet approachable option for brunch, lunch, or an elegant appetizer course.

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