Imagine a culinary masterpiece that transports you to the charming streets of Paris with every delicate bite! These dill-infused crepes topped with luxurious smoked salmon are not just a meal, but a gourmet experience that will elevate your home cooking from ordinary to extraordinary. Whether you're planning a sophisticated brunch, an impressive dinner party appetizer, or simply treating yourself to a restaurant-quality dish, these crepes promise to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons fresh dill, chopped
- Salt to taste
- 2 tablespoons butter, melted
- 8 ounces smoked salmon
- 1/2 cup cream cheese
Instructions
- In a medium mixing bowl, combine 1 cup of all-purpose flour and a pinch of salt. Whisk together until well blended.
- In another bowl, beat 2 large eggs. Add 1 1/2 cups of milk and 2 tablespoons of chopped fresh dill to the eggs, whisking until smooth.
- Gradually pour the wet mixture into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thin. Let the batter rest for about 10 minutes.
- While the batter is resting, prepare your filling. In a small bowl, mix 1/2 cup of cream cheese until smooth. If desired, you can add a little dill or lemon juice for extra flavor.
- Heat a non-stick skillet or crepe pan over medium heat. Add 1 tablespoon of melted butter and swirl to coat the pan evenly.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently flip the crepe and cook for an additional 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more butter to the pan as needed.
- Once all the crepes are cooked, take one crepe and spread a layer of the cream cheese mixture over half of it.
- Layer a few slices of smoked salmon on top of the cream cheese. If desired, add a sprinkle of fresh dill for garnish.
- Fold the crepe over to enclose the filling, creating a half-moon shape. You can also roll it up if you prefer.
- Repeat the filling and folding process with the remaining crepes.
- Serve the dill crepes with smoked salmon warm, garnished with additional dill or lemon wedges if desired.
Tips
- Batter Consistency is Key: Let your crepe batter rest for 10 minutes to allow the flour to fully absorb the liquid, resulting in smoother, more tender crepes.
- Pan Temperature Matters: Use a non-stick skillet and ensure it's at medium heat. Too hot, and your crepes will burn; too cool, and they'll be pale and rubbery.
- Swirl Technique: When pouring batter, quickly tilt the pan in a circular motion to create thin, even crepes. This takes a little practice, so don't get discouraged!
- Fresh Ingredients Make a Difference: Use high-quality smoked salmon and fresh dill for the most vibrant flavor profile.
- Cream Cheese Hack: For extra flavor, mix a little lemon zest or chopped chives into your cream cheese spread.
- Make-Ahead Friendly: You can prepare crepes in advance and reheat them gently, making this recipe perfect for entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
