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Home » RECIPE » Appetizers » Dill Crepes with Smoked Salmon

Dill Crepes with Smoked Salmon

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By: Shinee Published: 4/08/2015Updated: 11/23/2021

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Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

Yes, I’m on a mission to bring you more savory crepe ideas. I love, love, LOVE crepes. I bet you can tell that by now after this, this and this. Oh, can’t forget this and this crepe cakes! My love for crepes, or blinchiki (in Russian) goes way back. I practically grew up on these delicately thin pancakes.

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

Today, I combined two of my absolute favorites in one. Crepes and smoked salmon. I simply adore smoked salmon, whether it’s cold-smoked or hot-smoked. You may wonder what’s the difference between those 2 types. No worries, I’ve explained the difference in this post. In this recipe, we will need cold-smoked salmon, which has velvety smooth texture.

And because smoked salmon pairs so well with dill, I threw whole bunch of fresh dill in the crepe batter. The best decision ever! Just look at the beautiful green specks in the crepes. The dill flavor is just strong enough to compliment the velvety smoked salmon without overpowering the entire dish. To glue these two components, I made creamy, tangy and simple sour cream/mayo sauce.

Dill Crepes wSmoked Salmon- step by step photo instruction

The crepes make absolutely perfect appetizer, because you can prepare them a day in advance. Simply wrap the cooked crepes and refrigerate until ready to assemble. I recommend assembling the appetizers the day you plan to serve.

Shaping the crepes into these beautiful cones (?) is a bit tedious, but don’t you agree they’re totally worth it? The first couple of them will be kind of funny looking, but I promise you’ll get the hang of it. Let me try to describe how I fold the crepes for a beautiful presentation. First, place the crepe on a clean surface the pale side down (usually one side is darker than the other). Smear a bit of the filling on one half of the crepe, leaving the edges clean. Place a piece of smoked salmon on the top edge, fold the bottom half of the crepe just so that smoked salmon is peeking on top. Flip the crepe over and fold the bottom of the crepe, as pictured. And finally, roll from one end to another and secure with a toothpick.

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

If you don’t feel like folding and rolling, then keep it simple and fold the crepes into triangles. The same delicious appetizer in equally elegant presentation. Choice is yours.

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

Now, tell me, have you had savory crepes before? If so, what is your favorite savory filling?

Dill Crepes with Smoked Salmon

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!
5 from 2 votes
serves: 20 servings
Prep: 40 minutes
Cook: 20 minutes
Total : 1 hour
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Ingredients

For Dill Crepes:

  • 0.7 oz 20gr fresh dill
  • 2 large eggs at room temperature
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 cups 480ml whole milk
  • 1 ½ cup 190gr all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon vegetable oil

For Filling:

  • ¼ cup 60gr sour cream
  • ¼ cup 60gr mayo
  • ½ teaspoon ground black pepper
  • 3.5 oz 100gr smoked salmon*
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Roughly chop the fresh dill, reserving a few stems for decorating.
  • In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt on medium speed, about 2 minutes. Stir in milk. Then add flour and baking powder and mix well until smooth, about a minute. A few lumps are ok. Stir in chopped dill and vegetable oil. Cover the batter with plastic wrap and let it rest for 10-15 minutes.
  • Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 20 crepes. Cool the crepes completely. At this point you can wrap the crepes with a plastic wrap and refrigerate for up to a day.
  • To make the filling, in a small bowl, combine sour cream and mayo with ground black pepper.
  • To assemble, place the crepe on a clean surface and spread a little bit of filling on one half of the crepe, leaving the edges clean. Place a piece of smoked salmon on one edge of the crepe, then fold the other end over just so that a piece of salmon peeks from the top, as pictured above. Then turn the crepe on other side and fold the bottom again, roll from one end to another and secure with a toothpick. Alternatively, you can simply spread the filling all over the crepe, place the salmon on one half of the crepe, fold it in half then fold it again into a triangle. Serve at room temperature.

Tips & Notes:

In this recipe, I recommend using cold-smoked salmon. Learn more about types of smoked salmon in this post.

Nutrition Facts:

Calories: 89kcal (4%) Carbohydrates: 9g (3%) Protein: 3g (6%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 23mg (8%) Sodium: 156mg (7%) Potassium: 70mg (2%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 164IU (3%) Vitamin C: 1mg (1%) Calcium: 49mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Appetizer
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Heidi says

    Posted on 21 February 2019 at 10:00 pm

    Could you use canned salmon and mix it in with the mayo and other ingredients.

    Reply
    • Shinee says

      Posted on 25 February 2019 at 10:10 pm

      Hi, Heidi. I think you could, but I’ve never tried this with canned salmon, so can’t give any advice.

      Reply
  2. Maria says

    Posted on 26 December 2015 at 2:30 pm

    Thank you so much for this recipe! Our family gathers each Christmas for potluck brunch, and we all love smoked salmon. When I saw your dill crepe recipe, I thought this  would be perfect!  The crepes turned out a big hit, and my only mistake was not doubling the recipe. Due to time constraint, I ended up just folding them into little triangles, 

    Reply
    • Shinee says

      Posted on 28 December 2015 at 11:03 am

      Maria, I’m so glad everyone loved the crepes. It’s such a great combo with smoked salmon. Thank you so much for coming back and leaving your feedback. Have a Happy New Year!

      Reply
  3. Christine from Cook the Story says

    Posted on 16 October 2015 at 8:56 am

    That touch of dill just brings your entire dish together. These crepes are just beautiful.

    Reply
    • Shinee says

      Posted on 16 October 2015 at 12:49 pm

      Thank you, Christine! 🙂

      Reply
  4. Elysia | Haute & Healthy Living says

    Posted on 15 October 2015 at 7:43 pm

    These are absolutely gorgeous!! The crepes sounds delicious and the presentation is just beautiful! Great work!! 

    Reply
    • Shinee says

      Posted on 16 October 2015 at 12:48 pm

      Thank you, Elysia!

      Reply
  5. [email protected] says

    Posted on 8 May 2015 at 3:07 am

    OMG, I love your food presentation and photography! I found this through the newsletter of Yummly for Mother’s Day. Too bad my mom and I are not in the same country right now, but I am definitely adding this recipe to my collections!

    Reply
    • Shinee says

      Posted on 8 May 2015 at 9:42 am

      Thank you so much, Cindy! You and I are in the same boat. I wish my mom was nearby, but she lives in Mongolia. 🙂

      Reply
  6. Cassia says

    Posted on 7 May 2015 at 9:22 pm

    These are so beautiful I knew the second I saw them, I’d make them.  Tonight I made the crepes! My first try at crepes and they turned out great!!! Maybe a tad thicker than yours, any suggestions on how to get them thinner next time? Maybe I didn’t do my flour carefully enough and had too much. Serving them at a party tomorrow, I know they will be a hit 🙂 Thanks!

    Reply
    • Shinee says

      Posted on 7 May 2015 at 9:41 pm

      Yay, I’m so glad you tried these! Thank you, Cassia. This crepe batter is quite forgiving. So if you feel like the batter is too thick, simply add a bit of milk to thin it out. Hope this helps.
      By the way, if you take a photo of your crepes and e-mail it to me (or post it on instagram with hashtag #sweetandsavorybyshinee), I’ll share it on “From Your Kitchen” page on my blog. (Of course, you don’t have to, but I’d love to see your photos.)

      Reply
  7. Joy @ Joy Love Food says

    Posted on 16 April 2015 at 5:14 pm

    I love savory crepes these sound delicious! Visiting from The Weekend Retreat 🙂

    Reply
    • Shinee says

      Posted on 17 April 2015 at 10:26 am

      Thank you, Joy!

      Reply
  8. Jennie @ The Diary of a Real Housewife says

    Posted on 15 April 2015 at 8:07 pm

    This is so pretty! I love when food can look like this!

    Reply
    • Shinee says

      Posted on 16 April 2015 at 11:26 am

      Me too. 😉 Thank you, Jennie!

      Reply
  9. Ashleyq says

    Posted on 14 April 2015 at 2:00 pm

    Hi! Visiting from Totally Terrific Tuesday. This looks yummy just like all your other dishes! Totally jealous right now!

    Reply
    • Shinee says

      Posted on 14 April 2015 at 9:14 pm

      Thank you, Ashleyq!

      Reply
  10. Analida's Ethnic Spoon says

    Posted on 13 April 2015 at 8:16 pm

    I love smoked salmon or gravlax but never combined it with dill crepes and it looks wonderful!  My husband catches salmon and makes fresh gravlax so I will now need him to break out the crepe pan!! Pinned!  ~ Saludos ~ Analida

    Reply
    • Shinee says

      Posted on 14 April 2015 at 8:54 am

      Oh, you’re so lucky, Analida! I’m so jealous of all the fresh salmon you get to enjoy. 🙂 Thanks for stopping by.

      Reply
  11. Mila says

    Posted on 12 April 2015 at 12:22 pm

    Wow, that is perfect combo!
    Making these for sure 🙂

    Reply
    • Shinee says

      Posted on 12 April 2015 at 1:29 pm

      Thanks, Mila!

      Reply
  12. [email protected] says

    Posted on 11 April 2015 at 11:22 am

    LOVE the presentation!! That is what caught my eye because this isn’t something i have ever tasted or made before, but I want to try it now! Thank you for sharing!!

    Reply
    • Shinee says

      Posted on 12 April 2015 at 1:25 pm

      The flavor combos is great. Thank you, Danielle!

      Reply
  13. cristina says

    Posted on 10 April 2015 at 5:52 pm

    These dill crepes are absolutely beautiful and elegant. You’ve inspired me to try making crepes.  Really lovely plating, presentation and composition of your images too. 😉

    Reply
    • Shinee says

      Posted on 10 April 2015 at 6:25 pm

      Thank you for your kind compliments, Cristina!

      Reply
  14. Lisa @ Cooking with Curls says

    Posted on 9 April 2015 at 11:00 pm

    Wow, those are amazing!! I wish I could eat them straight off the screen, they look delicious!

    Reply
    • Shinee says

      Posted on 10 April 2015 at 6:22 pm

      Haha I’m wishing someone can come up with such technology, Lisa! 😉

      Reply
  15. Renée ♥ The Good Hearted Woman says

    Posted on 9 April 2015 at 1:42 pm

    These are beautiful!  The flavor profile, presentation, styling – everything!  Simply elegant! 

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:21 pm

      Thank so much, Renée! 😉

      Reply
  16. Alice @ Hip Foodie Mom says

    Posted on 9 April 2015 at 5:29 am

    Shinee!!! I love these dill crepes!!! and LOVE the presentation!! so pretty!! 

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:19 pm

      Thank you, Alice!

      Reply
  17. [email protected] minalspiceworld says

    Posted on 9 April 2015 at 12:03 am

    Wow!! Nice preparation ….

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:19 pm

      Thanks, Minal!

      Reply
  18. Kelly @ TastingPage says

    Posted on 8 April 2015 at 10:49 pm

    What a beautiful and delicious item to serve at a party. It’s now on my list!

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:19 pm

      Right? It’s definitely one of the best. Thanks, Kelly!

      Reply
  19. Kim - Liv Life says

    Posted on 8 April 2015 at 8:22 pm

    Love the idea of savory crepes! Ive always considered smoked salmon more of a “vacation food”, but I don’t know why that is. Perhaps I’m just not totally sure what to do with it, but I think I’m feeling inspired. And the way you have these wrapped is simply beautiful!

    Reply
    • Shinee says

      Posted on 8 April 2015 at 10:34 pm

      Thank you, Kim. I love smoked salmon. If you do buy smoked salmon, I have a few recipes to use them up. 🙂

      Reply
  20. Ashley | The Recipe Rebel says

    Posted on 8 April 2015 at 5:58 pm

    I’m always in awe of how gorgeous your food is Shinee! These are no exception. I’m also a big crepe lover!

    Reply
    • Shinee says

      Posted on 8 April 2015 at 10:33 pm

      Ashley, thank you so much! You’re so sweet. 🙂

      Reply
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