Breakfast / Brunch
Smoked Salmon Crêpes with herbed cheese & fresh spinach
For a springtime lunch or brunch, Smoked Salmon Crêpes with herbed cheese & fresh spinach are just the thing. Crepês may look fancy, but they're as easy to make as ordinary pancakes, and this no-cook filling is a breeze to put together.
How to Make Ahead
These terrific-tasting crêpes and filling can be made ahead of time, then assembled just before serving for an effortless brunch or luncheon.
Blend cheese, chives, dill, zest, lemon juice, sour cream, and pepper in a bowl with a hand mixer for the filling.
Spread 2 Tbsp. filling onto half of each crêpe; top with 1 oz. salmon, add 2–3 spinach leaves. Fold bottom half of crêpe up, then carefully fold again to make a triangle shape. Repeat with remaining crêpes.
Spread 2 Tbsp. cheese filling over one half of each crêpe. An offset spatula works well for doing this. Top crêpe with salmon.
Per crêpe with 2 Tbsp. filling and 1 oz. salmon
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 436mg 18%
Carbs 13g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.