Northwest Smoked Salmon Crêpes

Northwest Smoked Salmon CrêpesRecipe
Monica Buck
"A holiday in our house is not complete without these crepes," says Nancy Hess, who smokes local salmon herself for the filling. Notes: Hot-smoked salmon is firmer and flakier than cold-smoked salmon (lox). You can make the crêpes themselves up to 3 days ahead; cover and chill. Let warm to room temperature before separating. You can fill the crêpes (through step 3) up to 1 day ahead; cover and chill. Prep and Cook Time: about 2 1/4 hours.


Makes 3 to 3 1/2 dozen (serving size: one filled crêpe)

Recipe from


Nutritional Information

Calories 76
Caloriesfromfat 71 %
Protein 3.3 g
Fat 6 g
Satfat 2.2 g
Carbohydrate 3.1 g
Fiber 0.1 g
Sodium 112 mg
Cholesterol 26 mg


5 ounces hot-smoked salmon (see notes)
2/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded parmesan cheese
2 teaspoons lemon juice
3/4 teaspoon Worcestershire
3/4 teaspoon chopped fresh dill
1/8 teaspoon white pepper
1/8 teaspoon hot sauce
Seasoned salt
2 tablespoons melted butter
Fresh dill sprigs, rinsed


1. Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps.

2. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.

3. Mound about 1 1/2 teaspoons of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.

4. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.