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Home Hartige crêpes met gerookte zalm en roomkaas

Breakfast Weekend Salmon Savory Quick Crêpes

A good breakfast doesn't have to be complicated, but it should feel special. These savory crêpes are paper-thin, slightly crisp at the edges and filled with a combination that simply works: soft cream cheese, smoked salmon and fresh dill. You'll have them on the table sooner than you think, and everyone at the table will be an instant fan. Perfect for a relaxed weekend morning when you really take the time to enjoy.

x_ckl_recipe_markerSavory crêpes with smoked salmon and cream cheese Thin, golden crêpes filled with creamy cream cheese, smoked salmon and fresh dill. Quick to make and tasty enough to enjoy without rushing. How to make savory crêpes with smoked salmon and cream cheese? Breakfast French 2 people 10 min 10 min 40 min

Put the flour, eggs, milk, a pinch of salt and the melted butter in a bowl. Whisk everything with a whisk until you have a smooth, lump-free batter. Let the batter rest for 10 minutes.
Heat a frying pan over medium heat and grease the bottom with a small piece of butter or a drop of sunflower oil.
Spoon a small ladle of batter into the pan and quickly tilt the pan so the batter thinly covers the bottom. Cook the crêpe 1 to 2 minutes until the edges lift, then carefully flip it over and cook another 30 seconds.
Repeat this for the rest of the batter. Stack the crêpes on a plate and cover with aluminum foil to keep them warm.
Stir the cream cheese with a fork and season with pepper, a few drops of lemon juice and finely chopped dill.
Spread a generous layer of the seasoned cream cheese over each crêpe, place slices of smoked salmon on top and garnish with a few sprigs of fresh dill and thin cucumber slices.
Fold or roll the crêpes, arrange them on a nice plate and serve immediately. Add a lemon wedge for anyone who wants extra freshness.

Breakfast Weekend Salmon Savory Quick Crêpes 150 g flour 2 eggs 300 ml whole milk 1 tbsp melted butter (plus extra for frying) Pinch of salt 150 g cream cheese (plain) 150 g smoked salmon Handful of fresh dill Half a cucumber, thinly sliced 1 lemon Freshly ground black pepper Frying pan Mixing bowl Whisk Ladle Spatula Cutting board Knife Frying Pan frying-pan Wooden Spoon wooden-spoon Spatula spatula Whisks whisk Cookinglife Mixing bowl / mixing bowl - stainless steel - 3 pieces Cookinglife Mengkom KitchenAid Whisk Classic Empire Red Plastic / Stainless Steel 27cm - Baking Whisk Dishwasher-safe KitchenAid Garde Sola Frying Pan Ceramic Deluxe ø 24 cm - Induction Suitable - Ceramic Non-Stick Coating Sola Koekenpan Cookinglife Ladles Acacia 32 cm - 3 pieces Cookinglife Pollepel Crêpes with Nutella foodies-crepes-met-nutella Crêpes met warme aardbeien en slagroom foodies-crepes-met-warme-aardbeien-en-slagroom Savory Spinach and Cheese Stuffed Crepes with Tomato Sauce foodies-hartige-spinazie-en-kaasgevulde-crepes-met-tomatensaus

Recipe

Savory crêpes with smoked salmon and cream cheese

Thin, golden crêpes filled with creamy cream cheese, smoked salmon and fresh dill. Quick to make and tasty enough to enjoy without rushing.

Course	Breakfast
Kitchen	French
Servings	2 people

Preparation time

Preparation time	10 min
Stiffen up min.	10 min
Total	40 min

Equipment

Frying pan
Mixing bowl
Whisk
Ladle
Spatula
Cutting board
Knife

Ingredients

150 g flour
2 eggs
300 ml whole milk
1 tbsp melted butter (plus extra for frying)
Pinch of salt
150 g cream cheese (plain)
150 g smoked salmon
Handful of fresh dill
Half a cucumber, thinly sliced
1 lemon
Freshly ground black pepper

How to make savory crêpes with smoked salmon and cream cheese?

Put the flour, eggs, milk, a pinch of salt and the melted butter in a bowl. Whisk everything with a whisk until you have a smooth, lump-free batter. Let the batter rest for 10 minutes.
Heat a frying pan over medium heat and grease the bottom with a small piece of butter or a drop of sunflower oil.
Spoon a small ladle of batter into the pan and quickly tilt the pan so the batter thinly covers the bottom. Cook the crêpe 1 to 2 minutes until the edges lift, then carefully flip it over and cook another 30 seconds.
Repeat this for the rest of the batter. Stack the crêpes on a plate and cover with aluminum foil to keep them warm.
Stir the cream cheese with a fork and season with pepper, a few drops of lemon juice and finely chopped dill.
Spread a generous layer of the seasoned cream cheese over each crêpe, place slices of smoked salmon on top and garnish with a few sprigs of fresh dill and thin cucumber slices.
Fold or roll the crêpes, arrange them on a nice plate and serve immediately. Add a lemon wedge for anyone who wants extra freshness.

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A good frying pan makes a difference when cooking crêpes. Choose a pan with an even, smooth base so the batter spreads nicely and the crêpe doesn't stick anywhere. With the right pan flipping becomes much easier and you'll get that beautiful golden color you want.

Want to vary it? Replace the smoked salmon with thin slices of ham and add some arugula. Or go for a sweet version with fresh fruit and a drizzle of honey. The basic recipe stays the same; you choose the filling. That's exactly what makes a breakfast delicious.