smoked salmonAnother addition that often comes out at Christmas time in our house.


60g plain flour

1 egg, lightly beaten

175ml milk

30g melted butter, plus extra for cooking

2 tbsp finely chopped fresh dill, plus extra sprigs for garnishing

150g cream cheese

300g smoked salmon slices


  1. Make the crepes. Sift the flour and a pinch of salt into a bowl, gradually whisk in the egg and milk to create a smooth batter. Stir in the butter and half the dill.
  2. Melt some butter in a small frying pan over a medium heat. Add a ladleful of batter and swirl to thinly coat the base. Cook for 1 minute each side, until golden, then transfer to a plate. Repeat until all the batter is used up. You should get about 8 crepes
  3. Combine the cream cheese and dill, with salt and pepper. Spread a tablespoon of this mixture evenly over each crepe. Cover with a layer of salmon and roll up tightly.
  4. For best results tightly glad wrap each roll, and leave in the fridge. When ready to serve, remove from the fridge 30minute prior to serving and slice 1 inch thick slices.
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