These dill crepes with smoked salmon are not only a healthy lunch, they are also an absolute showstopper on your lunch parties! This recipe is served cold and I could eat this every day of the week without getting bored with it. Which is why I usually prep this for a couple of days ahead.
To be honest, I never look forward to making dill crepes and all the dirty dishes that come with it, but after the first bite, I remember how GOOD this recipe is and why these dishes are worth washing. At least I don’t have dishes from lunch the next day😂
Instead of sandwiches, I love taking these smoked salmon dill crepes on fishing and hiking trips too! Am I the only one that gets excited over these kind of adventures because of the food I am taking with me?🙈
Smoked Salmon Dill Crepe Recipe
For about 8 crepes we will need:
- 2 tbsp fresh dill
- 200 gr all purpose flour
- 500 ml fullcream milk
- 2 eggs
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp vegetable oil
Ingredients for the filling:
- 200 gr smoked salmon
- small tub cream cheese
- 1 red onion sliced
- 1 avocado in slices
- capers
- cracked black pepper
- juice of 1 lemon
Dill crepes:
Gather all your ingredients for the crepes
Mix all the dry ingredients first. Then add all the wet ingredients and mix together.
Feel free to use a fancy mixing machine if you have one, but since I don’t (yet), I’m mixing it with my whisk😂
I might not have a fancy mixing machine, but what I do have is a fancy crepe maker! The kids love their pancakes for breakfast in the weekends, so it became a necessity for me to have one. This is probably not a secret, but I use a ladle to get even proportions on the plate. Swirl the batter out, so your crepes are nice and thin. The crepes cooked about 1 minute each side. Then again, every stove/pan or whatever it is you cook it in is different, so I suggest to just keep an eye on it.
Assembling time!
Alright, let the fun part begin and put these dill crepes with smoked salmon together! The ingredients above are my favorite toppings, but feel free to make adjustments of course. For example, on the first day I like to add some rocket, but it tends to go a bit funny on the second day and not as crunchy anymore, so I left it out for this recipe.
Start with the cream cheese and start layering your smoked salmon, avocado, red onion and capers. (You only need about a teaspoon of lemon juice per crepe) After I put all the effort and love in to take these pictures, I came across this video on Pinterest where they put the ingredients on quarters and folded it that way. That’s genius right?! Next time I make this, I might update this post and do it that way too!
Time to serve! Bon Appetit!
Dill Crepes with Smoked Salmon
Ingredients
Dill crepes
- 2 tbsp chopped fresh dill
- 200 gr all purpose flour
- 500 ml full cream milk
- 2 eggs
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp vegetable oil
Filling
- 200 gr smoked salmon
- 250 gr cream cheese
- 1 red onion sliced
- 1 avocado in slices
- 230 gr capers
- 1 lemon juiced
- cracked pepper to taste
Instructions
Dill crepes
- Mix all the dry ingredients together
- Add the wet ingredients and mix
- Oil the heated pan/plate
- Use a ladle to scoop one portion on the plate and bake +/- 1 minute on each side
Assembling the crepes
- Smear the cream cheese on the crepes
- Layer with the avocado, salmon, onion and capers
- Finish off with a squeeze of lemon and some cracked pepper
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