ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Northwest Smoked Salmon Crêpes

Monica Buck
Yield Makes 3 to 3 1/2 dozen (serving size: one filled crêpe)
"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.


  • Crêpes
  • 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
  • Paprika
  • Fresh dill sprigs, rinsed

Nutrition 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

How to Make It

  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.