Christmas Recipe: Smoked Salmon Crepes
We’re always looking for different and unusual ways to serve our smoked salmon. These smoked salmon crepes are a perfect example. They are great as a savory breakfast or as a starter for your Christmas Day feast. It is much more delicious to make your own crepes but if you find yourself tight for time you can use shop bought crepes instead. Our recipe below guides you through how to make crepes from scratch and how to prepare a tasty filling.
Here’s what you need:
- 20g fresh dill, chopped
- 2 large eggs
- 1tbsp sugar
- ½ tsp salt
- 480ml whole milk
- 190g all-purpose flour
- 1tsp baking powder
- 2tbsp vegetable oil
- Falls of Dochart Smokehouse cold whisky smoked salmon
- Spinach leaves
- Freshly squeezed lemon juice
- Cream cheese
- Black pepper
Step 1: In a mixing bowl, beat the eggs, sugar and salt for about 2 minutes. Stir in the milk then add flour and baking powder and mix until smooth. Stir in chopped dill and vegetable oil.
Step 2: Heat a skillet over medium-high heat. Place a little less than ¼ cup of batter into the pan and ensure it evenly covers the bottom. Cook each side of the batter for 1-2 minutes.
Step 3: Wrap the crepes in cling film and refrigerate for up to 1 day.
Step 4: To prepare your filling, combine cream cheese with ground black pepper and freshly squeezed lemon juice.
Step 5: Finally, to complete your dish, lay out each crepe and spread the filling out on to one half of the crepe. Place a piece of our smoked salmon on to each crepe on top of the filling along with spinach leaves. Fold and wrap together and refrigerate until it’s time to serve.
If you decide to make this recipe, don’t forget to take photos and tag us on social media!