Salmon Crêpes

Salmon Crepes

This is a complete dinner on a plate: fish, veg and crepe….. Easy for dinner or a dinner party.


  • 1 small leek, trimmed, sliced
  • 8oz (240gr) fresh spinach, large leaves chopped
  • 4oz (120gr) smoked salmon, roughly sliced into strips
  • 6oz (180gr) fresh salmon
  • 8 tbs shredded cheese
  • 1 tbs olive oil
  • 4 large crêpes
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs Dijon-style mustard
  • 3 tbs fresh dill
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/2 cup (4oz, 120ml) Greek yogurt or sour cream


  • Put fresh salmon in a skillet, Add water to come half way up salmon
  • Cover and simmer over medium heat until just cooked through, 10 – 15 minutes.
  • Remove salmon, and, using a fork, break unto chunks.
  • Heat oil in medium nonstick skillet.  Add leek and sauté until tender.
  • Add spinach and sauté until wilted. Remove from heat.
  • Lightly oil baking dish large enough to hold 4 crêpes
  • Divide spinach / leek place down the center of each crêpe
  • Divide salmon and smoked salmon and place on spinach.
  • Top each with 2 tbs cheese.s Remove from heat.
  • Fold crêpe over once, then roll up like a cigar and place in a lightly oiled baking dish
  • Repeat for all 4 crêpes.
  • Bake at 400F (200C) for 15 minutes, just until heated through.
  • Sauce: heat chicken stock, white wine and dill to boiling.
  • Simmer for 5 minutes.
  • Dissolve cornstarch in water and stir cornstarch into sauce.
  • Remove from heat and stir in yogurt.
  • Keep warm until serving.
  • When ready to serve, remove crêpes and place 2 on each plate. Top with sauce and serve.


You could make the filling and sauce ahead, then fill the crepes and bake just before dinner.

Keywords: salmon, crepes, smoked salmon, spinach

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