Smoked Salmon and Cream Cheese Crêpes

Recipe by
Cook: 20 minutes
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.

Smoked Salmon and Cream Cheese Crêpes

Savoury crepes recipe with smoked salmon and cream cheese. A great way to start your day or a quick brunch fix, light and full of flavour.

Ingredients

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

Cooking steps

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

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

Let’s cook!

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

Buy the fish used in this recipe
fishRjumpin smoked Scottish salmon 200g From  £9.70 Go to product

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