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  • Sarah Rainey

Herby salmon crepes

Three ingredient baking is one thing. But how about an entire three-ingredient dinner? Or breakfast... or lunch... come to think of it. These herby salmon crepes - made from just cream cheese, eggs and smoked salmon - would go down well for any meal, and they're just as lip-smackingly satisfying as they look.

Using cream cheese in crepe batter makes it light and fluffy, rather than stodgy with flour - and if you use a flavoured variety (this recipe calls for garlic and herb, but there's also chilli out there), it gives it a big whack of flavour, without the need for extra salt and pepper. Trust me, you won't make crepes any other way after this...

Serves 2


150g garlic and herb cream cheese

100g smoked salmon

4 medium eggs


Put a large frying pan (approx 25cm diameter) over a medium heat and grease it with a little butter.

In a jug or bowl, whisk the eggs with 120g of the cream cheese until smooth and creamy.

Break up the salmon into flakes using your fingers and mix half into the crepe batter.

Pour half the batter into the hot, greased pan and swirl it around until it completely covers the base. Leave to cook for a couple of minutes before gently flipping to the other side.

Keep the crepe in a warming shelf or cool oven while you repeat with the second half of the batter.

Serve hot, with spoonfuls of the remaining cream cheese and flakes of salmon, topped with a few grinds of coarse black pepper. These are best eaten on the day they’re made.

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