smoked salmon pancake

Smoked Salmon Crepe Rolls Recipe

When it comes to crepes, you might instantly thing sweet toppings such as lemon and sugar, but how about a more refined filling with smoked salmon! These can be used for canapes, starters, or even dinner.

Serves 6
25 mins
Difficulty: Medium


115g flour
2 large eggs
300ml milk
50g butter
250g smoked salmon
150g cream cheese
50g creme fraiche
Bunch of dill, chopped
1 lemon, zest & juice
1 tsp horseradish
Salt & pepper


  • In a bowl, mix together the cream cheese and creme fraiche with dill, lemon zest and juice, horseradish. Add salt and pepper to taste
  • In a large mixing bowl, add the flour, eggs, and milk. Beat until a smooth batter
  • In a frying pan, add the butter and melt on medium heat
  • Add the melted butter, when cooled slightly, to the batter and mix thoroughly
  • Add a ladle of the batter to the frying pan and move the pan until a smooth and thin pancake forms
  • When the pancake starts to bubble, flip the pancake and cook for a further couple of minutes
  • When cooked, put to the side and repeat the cooking process until the batter is completely used up
  • Take a pancake and smear approximately a tablespoon of creamy mixture leaving the edge of the pancake clear
  • Layer the smoked salmon and roll the pancake to a tight swirl
  • Cut each pancake in half on the diagonal and serve with a sprinkling of dill


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