Smoked Salmon Crepes with Lemon Dill Sauce

Smoked Salmon Crepes with Lemon Dill Sauce

Smoked salmon, crepes and a delicious lemon dill sauce – can it get any better? Nope. Time to bring the delicious and fancy brunch to your own kitchen.

I am just a little obsessed with smoked salmon. Growing up on the west coast, I am actually a little obsessed with all seafood. So the thought of enjoying my ever-loved smoked salmon and shrimp combined with my beloved crepes was a dream come true. Truly a way to feel like you’re going out for a fancy brunch while not having to take off your sweatpants (cause that is what we all want these days, right??).

So, enjoy these deliciously decedent crepes and fancy brunch all in the comfort of your own kitchen. You got this.


For the crepes:
1 cup flour
1/2 tsp salt
2 eggs
1 1/2 cups milk
1/2 cup water
3 tbs butter

For the filling:
500g smoked salmon
500g shrimp, cooked shelled (these are the little shrimp, not prawns – though those could also work if finely chopped)

For the lemon dill sauce:
2 tbs butter
3 tbs flour
2 lemons, juiced
1 cup milk
1 tsp dill


In a large bowl, mix together the flour and salt. In a measuring cup, measure out the milk, top with water to increase by half a cup (up to the 2 cup line). Add the two eggs to the measuring cup of milk and beat until the eggs are broken up.

Make a well in the flour. Slowly add the milk, constantly whisking to incorporate little bits of flour as you go. Continue to whisk and slowly incorporate the milk and flour until the flour is fully incorporated. Then continue to slowly add the milk and whisk – adding a little at a time will prevent lumps and create a smooth batter – until all of the milk is gone. The batter should be very liquidy. Let sit for a half an hour to rest.

Meanwhile, start the sauce. Place the butter and the flour in a small saucepan over medium heat. As the butter starts to melt, whisk to incorporate the flour – this is you making a roux. Let the flour and butter roux cook a little bit, whisking every so often, until it has been bubbling for 2-3 mins. Add the juice of the two lemons and whisk to incorporate – don’t worry if the sauce starts to thicken, that is completely normal and part of the process. Very slowly, add the milk while are are constantly whisking. By slowly incorporating the milk, you prevent creating lumps by trying to mix a solid and a liquid. Once the milk is fully incorporated add the dill and simmer for another 3-4 mins. Cover and set aside.

Heat up a small 10-inch skillet or crepe pan over medium heat. Add 1/2 tsp of butter and swirl it around to cover the entire pan. Once your pan is hot, add about 1/4 cup of batter. Working very quickly, swirl the batter around to cover the entire pan in a very thin layer of batter. Cook for about 1 min on the first side, or until the crepe starts to solidify, pull away from the sides, can be easily lifted by the spatula and is brown underneath. Once ready, smoothly shimmy your rubber spatula underneath the crepe to lift it from the pan. Having the spatula in the center of the crepe, lift it and flip it over to cook the other side. The second side should take about 30s to finish browning lightly.

Don’t worry if the first one is bad – mine is always too thick and too buttery, but it gives you a good idea of if you need to make adjustments. If the batter doesn’t move easily enough, add some water to thin it out. Not enough batter to cover the pan? Add a little more next time. The first one usually is still while the pan is heating up (cause does anyone have the patience to wait?? Not me for sure) – the rest will be better as it comes to temp.

Repeat the process, adding 1/2 tsp to the pan every few crepes to prevent sticking (if your crepe is sticking, it is time for butter).

Once all of your crepes are done, time to assemble! To assemble, take a crepe and lay it flat on a plate. Place 2-3 slices of smoked salmon and a couple tbs worth of shrimp on the crepe, about 2/3rds of the way down.

Next, we roll – think of it like making a burrito. Flip the sides (perpendicular to the crepe) inward and then starting at the end nearest the filling, roll to cover the filling and then roll all the way to the end, making a burrito shape. I make mine like a flatish log vs a tight perfect roll, but that is all personal preference. I find it looks nice and gives room for the filling.

Now that you have a filled crepe, place as many as you would like to eat on the plate (usually 2-3 per person), drizzle with about 2-3 tbs of the lemon dill sauce and an extra sprinkle of dill if you like.

Serve immediately while they are warm and enjoy!

Serves 4-6

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