Salmon and Crème Fraiche Crêpes


Salmon and Crème Fraiche Crêpes


125g plain flour
Pinch of salt
2 Large eggs, beaten
120ml Milk
120ml Water
320g Smoked Salmon
200ml half fat crème fraiche
15g Dill, roughly chopped
100g Wild Rocket
1 lemon, cut into wedges, to serve
25g Salted butter


Sift in the plain flour into a mixing bowl, along with the pinch of salt and 2 eggs. Mix together with a whisk and slowly add in the milk, water and butter. Keep whisking until you have a smooth creamy batter.

In a 20cm heavy-based frying pan heat a little oil over a medium heat. Heat for 2-3 minutes until hot. Fill a ladle of batter and pour over the hot pan, tilt the pan to ensure the mixture spreads evenly.

Cook on both sides using a spatula until lightly brown. Repeat with all the mixture.

Keep them warm by separating them with layers of baking parchment.

Layer each crêpe with smoked salmon and rocket then roll them up. Use a knife to then cut them up into sections.

For the crème fraiche to serve on the side, add in a squeeze of lemon and the dill. Mix well and serve in a side dish for your guests to spread onto their salmon crepes as they wish. 

Products Used

Home Made Traditional Stoneware 24cm Mixing Bowl 
KitchenCraft Stainless Steel Eleven Wire 30cm Balloon Whisk  
MasterClass Non-Stick Heavy Duty 20cm Fry pan 
KitchenCraft Nylon Ladle 
KitchenCraft Flexible Spoon Shaped Rubber Spatula 
KitchenCraft Round 20cm Siliconised Baking Papers 
KitchenCraft Set of 4 Glass Condiments & Preparation Bowls