Smoked Salmon and Herb Crêpes

, from Issue #51. September, 2015
Photography by Aaron McLean.
Smoked Salmon and Herb Crêpes

A good non-stick pan is essential for crêpe making. My cast iron pan is decades old and has a lovely patina from years of use and never being washed in soap and water.


⅓ cup plain flour
½ teaspoon sea salt
2 tablespoons finely chopped herbs, use a single herb or a combination of flat-leaf parsley, mint, dill, basil or coriander
½ cup milk
1 egg
1 tablespoon melted butter extra melted butter for greasing the pan

300 grams thinly sliced smoked salmon
100 grams cream cheese at room temperature
2 tablespoons finely chopped herbs (combination as before)
finely grated zest 1 lemon
2 teaspoons lemon juice
freshly ground pepper
2 tablespoons seaweed salad
2 tablespoons orange, black or green fish roe

13 cm crêpe pan (this is measured across the base of the pan)


Crêpes: Put the flour, salt and chopped herbs in a bowl and whisk in the remaining ingredients to make a smooth batter.

Heat a small sauté pan and brush with a little melted butter.

Add two tablespoons of batter and swirl to thinly coat the base of the pan. Cook for about 1 minute on each side until golden then transfer to a plate.

Repeat with the remaining batter to make 8 crêpes in total. Set aside to cool.

Filling: Combine the cream cheese, chopped herbs, zest, juice and a grind of pepper in a bowl.

Spread each crêpe with a layer of the herbed cheese then a layer of salmon. Roll up into a cigar and cut into two pieces. Slice one end of each piece on the diagonal so one end is straight and the other is slanted. These off-cuts are the cook’s perk.

Place on a serving platter and top each with a small stack of seaweed salad and the fish roe. Makes 16

Pantry note: Seaweed salad and fish roe are available at supermarkets, fish shops and good food stores.