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Pancakes with salmon and cheese

Salmon and Cream Cheese Crêpes

Crêpes with salmon and cream cheese — a perfect harmony of flavor! These easily rival restaurant fare, with one happy catch: you can make them right at home. With a quick flick of the wrist, ordinary crêpes turn into a showstopper — the kind of dish that steals the spotlight at New Year's, Valentine's Day, an anniversary, a birthday, or any other celebration we all love. Treat yourself and your loved ones to these crêpes filled with delicious salmon and silky cream cheese!

sharlis

Recipe author

Composition / ingredients

Servings:

Milk

350

Flour

160

Eggs

Salt

0.5

Sugar

0.5

Vegetable oil

Salmon (lightly salted salmon fillet)

150

Cream cheese (this recipe used feta-style cream cheese)

250

Cucumbers (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 43 % 17 g

Carbohydrates 30 % 12 g

201 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 40 min

Step 1:

How do you make salmon and cream cheese crêpes? Start with the batter. Take two deep bowls: in one, combine all the dry ingredients — sifted flour, salt, and sugar. In the other, beat the eggs and pour in the milk. Take the milk and eggs out of the fridge ahead of time so they come to room temperature; you can also warm the milk slightly. If the milk is very rich, thin it with a little warm water, or the crêpes will stick.
Step 2:

Next, pour the wet mixture into the flour mixture a little at a time, whisking well with a whisk or mixer. Stir in the vegetable oil. You can also strain the batter through a fine sieve to make it smoother and lump-free.
Step 3:

Heat a skillet over the burner and lightly grease it with vegetable oil — only for the first crêpe! Ladle a small amount of batter into the pan and swirl to form a crêpe. Cook for 30 seconds on one side and 15 seconds on the other over medium heat. Repeat with the rest of the batter. You'll need 8 crêpes, though you'll end up with a few extra.
Step 4:

Once the crêpes are done, make the filling. Carefully cut the skin off the salmon and slice the fillet into long strips — you should get 8. Wash the cucumber and cut it into thin batons (8 as well), matching the length of the fish strips.
Step 5:

Take a crêpe and spread cream cheese over half of it, then lay on a cucumber baton and a strip of salmon. You can spread the cheese with a fork, a water-dipped spoon, or just your hands. The key is to take it out of the fridge ahead of time so it softens and spreads more easily. Leave the top edge unspread — it'll stay empty and you'll trim it off anyway.
Step 6:

Roll the crêpe up tightly. Trim off the empty edges and cut each roll into two or even three equal pieces. Serve just like that!

Salmon and cream cheese crêpes make a great party appetizer.
Be prepared to use more or less flour than the recipe indicates. Go by the desired consistency of the batter rather than a fixed amount of flour. To avoid mistakes, learn a bit about flour and its properties!
For all the details on the different kinds of cream cheese and how to substitute one without ruining the dish, see this article.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.