Salmon crepes: a delicious and easy to make dish

The smoked salmon and cheese crepes are good and light, ideal for a brunch or a quick lunch.

Today we are preparing some wonderful salmon crepes, an incredibly good and tasty dish, perfect for sharing during a lunch or Sunday brunch. These homemade crepes are fun and quick, and are filled with a filling made of salmon and cream cheese such as robiola, ricotta or Philadelphia. With the final touch of the béchamel sauce this dish will become even more delicious. Here's the recipe for smoked salmon crepes!

Crespelle or crêpes? Let's clarify

Often when we talk about crepes we mistakenly think that the recipe for this tasty and soft waffle is different from that of crepes. In reality this is not the case, simply crêpe is the French term, crespella the Italian one . The transalpines claim the origins of the dish for themselves even if it is not certain that the crêpe as we know it was born there: but that is another story.

How to make salmon and cheese crepes

1. Start by preparing your crêpes . In a bowl, beat the eggs with the salt . Add the milk gradually and continue stirring with a kitchen whisk until you obtain a homogeneous mixture.
2. Pour in the flour a little at a time, taking care to sift it so as to avoid lumps forming in the dough. Once you have incorporated it all, leave the mixture in the fridge to rest for about half an hour .
3. Let's move on to the filling . Take the salmon and cut it into coarse pieces . Place it in a bowl with the fresh cheese , a drizzle of oil, salt and pepper, and the chopped chives. For a touch of acidity you can also add a teaspoon of lemon juice or its zest. Alternatively you can leave the salmon in slices, which you will insert after having spread the cheese.
4. Once the resting time has passed, take the dough out of the fridge and heat a knob of butter in a pan. Cook the crêpes (one ladle for each) for about 1 and a half minutes per side, and once ready, fill them and close them .
5. Spread a light layer of béchamel on the bottom of a baking dish, place the smoked salmon crepes and cover with the remaining béchamel. Gratinate at 170°C for 10 minutes: serve hot.

Smoked salmon crepes: the variations

Fish crepes are a fairy tale, but if you want to enjoy this dish in a lighter version , you can eliminate the béchamel sauce to create some delicious light salmon crepes. Excellent for the warmer season, they are prepared by spreading a layer of spreadable cheese on each crepe, then placing a slice of salmon (not necessarily smoked) and some rocket . Season with a squeeze of lemon juice and roll up. They are immediately ready to taste.

The idea of ​​adding grated courgettes sautéed in the pan for a few minutes to the filling is also excellent. You will get an excellent summer first course.

Conservation

The crepes will keep for 2-3 days in the refrigerator . In the version with bechamel they must be heated before being brought to the table while in the light version they can be enjoyed cold or at room temperature.

Read also

Crepes: photo and video recipe for making the neutral dough (and some delicious inspiration)