Smoked salmon crepes are an elegant brunch dish that needs no cooking beyond the crepes themselves. Chive-flecked crepes are spread with a lemon-dill cream, layered with smoked salmon, capers, red onion and a little arugula, then rolled up. Serve them whole for a plated brunch, or slice them into pinwheels for a party platter.

Because they’re served cold, they’re ideal for a crowd. Everything can be made ahead and assembled a few hours before guests arrive.

Smoked Salmon Crepes with Dill Cream

Chive crepes rolled with smoked salmon, lemon-dill cream, capers and arugula.

Prep Time: 25 mins
Cook Time: 20 mins
Rest Time: 30 mins
Total Time: 1 hr 15 mins
Yield: 8 crepes (4 servings, or 32 pinwheels)

Equipment

8- or 9-inch crepe pan or non-stick skillet

Ingredients

Chive crepes

1 cup (120 g) all-purpose flour
1/4 teaspoon salt
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
2 tablespoons finely chopped fresh chives

Dill cream

4 ounces (113 g) cream cheese, softened
1/2 cup (120 g) crème fraîche or sour cream
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Salt and black pepper to taste

Filling

8 ounces (225 g) thinly sliced smoked salmon
2 tablespoons capers, drained
1/4 small red onion, very thinly sliced
2 cups (40 g) baby arugula
Lemon wedges, to serve

Instructions

Chive crepes

Whisk the flour and salt. Whisk in the eggs, then gradually the milk and melted butter until smooth. Stir in the chives and rest for 30 minutes.
Cook 8 crepes in a lightly buttered pan over medium heat, using about 1/4 cup of batter each, about 1 minute on the first side and 30 seconds on the second. Let them cool completely.

Dill cream

Stir the cream cheese until smooth, then mix in the crème fraîche, dill, lemon zest and lemon juice. Season with salt and pepper.

Assemble

Spread about 2 tablespoons of dill cream over each cooled crepe, almost to the edges.
Lay smoked salmon over the bottom two-thirds, then scatter with capers, red onion and a small handful of arugula.
Roll up tightly from the salmon end. Serve whole with lemon wedges, or chill for 30 minutes and slice each roll into 4 pinwheels.

Serving suggestions

Keep the assembled crepes refrigerated and serve within a few hours.
Hot-smoked salmon, flaked, works too and gives a heartier filling.

Tips for smoked salmon crepes

Cool the crepes completely. Warm crepes melt the cream and wilt the greens.
Leave out the sugar. These are savory crepes, so the batter has none.
Spread close to the edges. The cream holds the roll together when you slice it.
Chill before slicing pinwheels. Thirty minutes in the fridge firms the cream and gives clean slices.

For a warm savory dish, try a buckwheat galette. For more brunch ideas, see Crepes for Brunch.

Tips for smoked salmon crepes

Frequently asked questions

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