Smoked salmon and cream cheese crepes
Crepes are just a true staple. Everyone has their favorite recipe, filling and the way to eat it. Rolled or folded, maybe even just plain. Your options are truly endless. For me, I can eat it at any time of the day. Breakfast, lunch, dinner, or snack. I’m addicted.
Can you believe that the first recorded recipe for crepes dates back to the 14th century? And more importantly, it was a mistake. Porridge spilled on the hot stove and voila. Crepe! To be honest I’m super grateful for this accident 🙂
After trying smoked salmon and cream cheese combo on holidays in Warsaw a few years ago, I completely fall in love. It quickly became a staple in our home. We just must have it at least once a month on a lazy Sunday breakfast.
Smoked salmon and cream cheese crepes
Ingredients
Crepe Butter
- 250 g Plain Flour
- 1.5 cup Milk
- 50 mil Water
- 1 Large Egg
- 2 tbsp Olive Oil
- Pinch of Salt
Filling
- 400 g Smoked Salmon Slices
- Cream Cheese
- Chives optional
- Sesame Seeds optional
Instructions
- Combine all the ingredients for the crepe butter together using a hand mixer
- Het up a shallow frying pan. Using a soup ladle, pour a full spoon of mixture on to the pan and move around to cover the bottom evenly. Cook until you will see edges of the crape rise from the pan. Then flip over and cook until ready. Continue until all the crape butter is gone. You should end up with around eight large crapes
- Spread cream cheese on the crape and add 1 or 2 slices of smoked salmon. Sprinkle with chives and sesame seeds. Fold crepe into half and again to form a triangle
- Crepes are ready to enjoy