Smoked Salmon and Cream Cheese Crêpes
A savoury treat fit for breakfast, brunch, or lunch! This quick and easy recipe provides a perfect alternative to the usual sweet crêpes enjoyed on Pancake Day, yet still promises a melt in your mouth experience with our delicate slices of Scottish Smoked Salmon.FISHRJUMPIN SMOKED SCOTTISH SALMON
What you’ll need
- 200g FishRjumpin Smoked Salmon (thinly sliced)
- 1 Egg
- A Few Spring Onions (finely chopped)
- 125ml Milk
- 1 Pinch of Salt
- 45g Plain Flour
- 150g Cream Cheese
- 1/2 Tbsp Lemon Juice
- Butter. for frying
- 400g Spinach
Gather the ingredients together ready to cook. Mix the flour, egg, and milk together in a bowl to make the crêpe mixture. Heat a knob of butter in a frying pan.
Pour the mixture into the pan. You don't need to add too much, just enough to create a thin layer covering the base of the pan. Allow the crêpe to turn golden on each side.
When both sides of the crêpe are cooked, turn the heat down and add your filling. Put some spinach, a sprinkle of spring onions, and a few smoked salmon strips on one side, and spread a generous serving of cream cheese on the opposite side.
Fold the pancake in half, then in half again. Repeat the steps for the second pancake. Drizzle the lemon juice over the pancakes and serve with any left over spinach. Enjoy!