Crepes with Smoked Salmon, Goat Cheese and Dill

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


These savory crepes make unique elegant appetizers or a wonderful brunch dish.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Entrée


1 1/2 c. whole milk
2 eggs
1 c. all-purpose flour
1/2 tsp. salt
1 Tbsp. unsalted butter
1/4 c. red onion, thinly sliced
2 Tbsp. red wine vinegar
12 slices smoked salmon
1/2 c. (4 oz.) goat cheese, softened
1 Tbsp. fresh dill, chopped
2 c. mixed baby greens
salt and freshly ground pepper


For the crepes:

In a medium bowl, whisk together milk and eggs.  Add flour and salt; mix until very smooth. Cover and refrigerate for at least half an hour.

Heat a fry pan over medium heat. Add butter and swirl in to coat entire pan. Ladle about 2 oz. worth of batter into center of pan; move pan around to quickly spread batter. 


Cook until edges of crepe look cooked, then carefully turn over with a spatula or flip in pan.  Briefly cook the other side. Remove crepe; return pan to stovetop and repeat process with remaining batter.


For the filling:
In a small bowl, mix the onions and red wine vinegar. Set aside.


In another small bowl, mix the goat cheese and dill; season to taste with salt and pepper. With a spatula, spread some of the goat cheese mix in a thin layer over each crepe.




Place 3 slices smoked salmon in a single layer overtop of the goat cheese spread. Add some of the marinated red onion, a small handful mixed greens, and roll or fold into quarters.  Serve immediately.