Smoked Salmon Crepe

Guests will think you’ve outdone yourself with these savory, over-the-top crêpes, but the trick lies in having all the toppings ready for the assembly, and nothing more. Choose the best ingredients you can find, as these will really shine against the canvas of the crêpes.
Prep Time
Cook Time


  •  3 Tablespoons Danish Creamery Butter, melted, plus more for crêpe pan
  •  1 cup whole milk
  •  3 large eggs
  •  1 cup flour
  •  2 Tablespoons sugar
  •  ¼ teaspoon salt
  •  ¾ cup creme fraiche
  •  8 ounces sliced cold-smoked salmon
  •  ¼ red onion, thinly shaved
  •  ¼ cup capers
  •  caviar, for serving
  •  microgreens, for serving


  • Place melted butter, milk, eggs, flour, sugar, and salt in a blender. Blend until smooth. Refrigerate the batter for at least 1 hour and up to overnight.
  • Heat a 9-inch nonstick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking).
  • Pour a scant 1/4 cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crepe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crepe begins to brown. Transfer to a wire rack to cool. Repeat until batter is used up.
  • To assemble the crepes, spread a tablespoon of creme fraiche all over the center of a crepe. In the center, layer 1 ounce of smoked salmon, a few shavings of red onion, and a sprinkle of capers. Fold up the edges of the crepe to form a square, leaving the center open. Top with another dollop of creme fraiche and a spoonful of caviar. Garnish with microgreens.

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