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Savory Crepes with Smoked Salmon, Herbed Cream Cheese & Dill

Delicate, golden crepes filled with creamy herbed cheese, silky smoked salmon, and fresh dill, topped with sesame seeds and a drizzle of olive oil—perfect for an elegant brunch or light lunch.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. In a mixing bowl, whisk together flour, eggs, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15–30 minutes.
  2. Heat a nonstick skillet over medium heat and brush with butter. Pour in a small amount of batter and swirl to coat the pan evenly.
  3. Cook each crepe for 1–2 minutes per side until golden. Repeat with remaining batter and stack the crepes.
  4. In a bowl, combine cream cheese, Greek yogurt, lemon zest, chopped dill, and chives until smooth.
  5. Spread a spoonful of the herbed cream cheese onto each crepe, then top with slices of smoked salmon.
  6. Fold the crepes into quarters or roll them up and arrange on a serving plate.
  7. Drizzle lightly with olive oil, sprinkle with black sesame seeds, and garnish with dill sprigs.
  8. Serve immediately while fresh.

Notes

  • Crepe batter can be made in advance and refrigerated overnight.
  • Use high-quality smoked salmon for best flavor.
  • To make gluten-free, use a gluten-free flour blend.
  • Herbed cream cheese can also be prepared a day ahead.

Nutrition

Keywords: savory crepes, smoked salmon, herbed cream cheese, brunch crepes, dill, elegant breakfast