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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.

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Ingredients

BLEND:

SPREAD:

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.

Instructions

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.

Spread 2 Tbsp. cheese filling over one half of each crêpe. An offset spatula works well for doing this. Top crêpe with salmon.

Nutritional Facts

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