Savory Smoked Salmon Crepes

Instructions

Step 1: In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth to form a thin batter.
Step 2: Let the batter rest for 10–15 minutes to ensure tender crepes.
Step 3: Heat a non-stick skillet over medium heat and lightly grease with olive oil.
Step 4: Pour a small amount of batter into the pan, swirling to coat the surface evenly. Cook for about 1–2 minutes, then flip and cook another 30–60 seconds. Repeat with remaining batter.
Step 5: In a separate bowl, mix the cream cheese, sour cream, lemon juice, chives, and black pepper until smooth.
Step 6: Spread a thin layer of the cream cheese mixture over each crepe.
Step 7: Top with smoked salmon slices and a few thin slices of red onion.
Step 8: Fold the crepes into halves or quarters.
Step 9: Serve immediately, garnished with extra chives if desired.

Storage and Reheating Tips

Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 2 days.
Reheat crepes gently in a skillet or microwave before assembling.
Avoid reheating assembled crepes with salmon to preserve texture and flavor.
Best enjoyed fresh for optimal taste and consistency.