Smoked Salmon Crêpe Recipe

Make the batter

In a medium bowl, whisk together 1 cup flour, 1 tsp sugar and 1 tsp salt.

Add 1 cup milk, 1 large egg and 2 tbs melted butter to the dry ingredients. Whisk until smooth and no lumps remain. Batter should be thin and pourable; if too thick, add up to 2 tbs more milk.

Let the batter rest at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Resting hydrates the flour and produces tender crêpes.

Heat a nonstick skillet over medium heat and brush lightly with vegetable oil or butter. Pour about 1/4 cup batter into the pan and immediately tilt and swirl to coat the base in a thin, even layer.

Cook crêpe 45–60 seconds until edges lift and underside is lightly golden. Flip with a spatula and cook 15–30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crêpes separated by parchment if desired. Makes about 8 crêpes (4–6 inch) depending on size.

Thinly slice the small cucumber into rounds or long ribbons (use a vegetable peeler for ribbons). Place slices in a small bowl.

Stir together 2 tbs rice wine or white wine vinegar, 1 tsp sugar and 1 tsp coarse salt until dissolved. Pour over cucumber slices and toss to coat. Let sit at least 10 minutes (up to 1 hour). Drain slightly before assembling so crêpes don't get soggy.

In a bowl, combine 8 oz softened cream cheese, 2 tbs plain Greek yogurt, 2 tbs finely chopped dill, 1 tsp lemon zest and 1 tsp lemon juice. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Stir until smooth and spreadable. Taste and adjust salt, pepper or lemon as needed.

Lay a warm crêpe flat. Spread about 1 to 1 1/2 tbs of the cream cheese mixture evenly over the center, leaving a 1/2-inch border.

Arrange 1 oz (about 1–2 thin slices) smoked salmon over the spread. Add a few pickled cucumber slices or ribbons on top, and scatter a few capers if using.

Fold the crêpe: either roll gently, fold into a triangle, or fold edges toward center to make a parcel. Garnish with extra dill fronds and a light squeeze of lemon juice from the wedge.

Serve immediately while crêpes are warm. Repeat assembly for remaining crêpes. Each assembled crêpe uses approximately 1 oz smoked salmon and 1–1.5 tbs cream cheese mixture.