Appetizers & Snacks/ fish and seafood/ pancakes and crepes/ savory breakfast

Smoked salmon crepes with cream cheese and honey mustard sauce

26 December 2017 | Last Updated: 30 January 2021

Smoked salmon crepes make a simple, quick, and tasty dinner! You can also eat them for breakfast, lunch, or even as an appetizer. They can be served cold – you can pack them in your lunchbox and take them to work. These savory crepes are packed with flavor!

If you like smoked salmon, check out also this smoked salmon frittata!

Smoked salmon crepes with herbed cream cheese and honey mustard sauce.

Ingredients:

This dish consists of:

  1. Savory crepes – this recipe is similar to French crepes. The batter is a little bit thicker here as that is what I prefer for this recipe. I also added baking powder to the batter to make the crepes a little bit more fluffy.
  2. Smoked salmon – I used cold-smoked salmon here, but you can also use hot-smoked salmon.
  3. Herbed cream cheese – Use store-bought herbed creme cheese or make your own by seasoning plain cream cheese with your favorite herbs. Instead of cream cheese, you could use ricotta or mascarpone (there is no need to dilute it with milk).
  4. Lettuce leaves – use your favorite lettuce leaves. Instead of lettuce, spinach would be great.
  5. Honey mustard sauce – it has just 3 ingredients, but it’s packed with flavor!
smoked salmon pancakes with honey mustard sauce on a white plate cut in half, close up shot

How to make savory crepes step by step:

A collage of 3 photos showing how to cook savory crepes.
  1. Prepare the crepe batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
  2. Cook the crepes: for this recipe, it’s better to make slightly thicker pancakes (not paper-thin pancakes like the French crepes). Heat a small amount of oil in a crepe pan/non-stick skillet (only for the first pancake) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the crepe are crispy and browned, slide a spatula under the crepe, flip it over and cook briefly on the other side. Repeat with the remaining batter.

How to make smoked salmon crepes step by step:

A collage of 3 photos showing how to assemble smoked salmon crepes.
  1. Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make it spreadable (you can also season herbed cheese to taste). Instead of milk, you could use heavy cream, sour cream, creme fraiche, or buttermilk.
  2. Spread the herbed cream cheese over the crepes.
  3. Top with the smoked salmon, lettuce leaves, and optionally some dill sprigs. 
  4. Make the honey-mustard sauce (it’s described below).
  5. Roll up the crepes and serve with mustard-honey sauce.

How to make 3-ingredient honey mustard sauce:

A collage of 3 photos showing how to make a honey mustard sauce.
  • You only need 3 ingredients to make this sauce: mustard, honey, and lemon juice. You just need to whisk them together and season with salt and pepper.
  • What kind of mustard is best: I used honey mustard for this sauce. It’s rather on the sweet side with a hint of savory. If you want more savory sauce you can use Dijon mustard instead of honey mustard or reduce the honey amount or just swap the half of honey mustard amount for Dijon mustard.
  • You can keep this sauce in the fridge for 2-3 days. Make sure to whisk it thoroughly before using it.

Storage/how to make it ahead:

You can prepare all the ingredients ahead (cook the crepes, make the herbed cream cheese, wash the lettuce, make the honey mustard sauce) and store them in the fridge for up to 3 days. Assemble and drizzle with the sauce just before serving. For more tips on how to store crepes, check out this recipe: crepes.

How to serve this dish:

  • This is a recipe for European-style pancakes (sometimes also called British or German pancakes), but you could also make smaller, American-style pancakes (savory) and serve them with herbed cream cheese and smoked salmon on top (this could be a great appetizer).
  • We usually eat them for lunch/dinner, but you can also serve them for breakfast.
  • They also taste good cold, so you can pack them in your lunchbox and take them with you to work.
  • You could serve it as a party snack – smoked salmon crepe rolls: roll up the crepes tightly, then cut into slices and stick on a toothpick.
  • You could make a smoked salmon crepe cake – spread the crepes with a filling without folding them at all, then stack them up high to form a cake that can be sliced into wedges (I would omit the lettuce and drizzle all the layers with the sauce).
  • Instead of cream cheese, you could add brie/gruyere (or other melting cheese) and cooked asparagus, roll up the crepes or fold them into triangles, then pan-fry until the crepes are golden and the cheese is melted (yum!).

For more savory crepes/pancakes ideas, check out these sun-dried tomato and Parmesan buckwheat pancakes or these cheesy vegetable crepes.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Smoked salmon crepes with cream cheese and honey-mustard sauce

The recipe makes about 12 23-cm/9-inch crepes
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smoked salmon pancakes
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0 from 0 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 824kcal
Author Aleksandra

Ingredients

for the savory crepes:

  • 1 ⅔ cup all-purpose flour 7 oz/200g, spoon and leveled
  • 4 large eggs
  • 2 cups milk 480 ml
  • 1 teaspoon Herbes de Provence French or Italian seasoning (or rosemary, basil, oregano, and thyme)
  • ½ teaspoon baking powder
  • 1 tablespoon olive oil
  • big pinch of salt
  • small pinch of black pepper

herbed cream cheese:

  • 16 oz cream cheese natural or herbed, 450g
  • 6 tablespoons milk enough to thin out the cheese to make it spreadable
  • 3-4 teaspoons Herbes de Provence skip if you’re using herbed cream cheese
  • salt and black pepper to taste

honey-mustard sauce:

  • 3.5 tablespoons honey mustard 2 oz/60g, or Dijon mustard (see notes)
  • 2 tablespoons runny honey 1.5 oz/40g
  • 1.5 tablespoons lemon juice
  • salt and black pepper to taste

additionally:

  • 12 oz cold-smoked salmon 350g
  • 12 leaves lettuce
  • several sprigs dill

Instructions

  • Prepare the crepe batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
  • Make the honey mustard sauce: In a medium bowl, whisk all the ingredients together, season with salt and pepper to taste. Set aside.
  • Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can also season herbed cheese to your taste).
  • Wash the lettuce and dry the leaves.
  • Cook the crepes: for this recipe, it's better to make slightly thicker crepes (not paper-thin crepes like the traditional French crepes). Heat a little amount of oil in a crepe pan/non-stick skillet (only for the first crepe) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the crepe are crispy and browned, slide a spatula under the crepe, flip it over and cook briefly on the other side. Repeat with the remaining batter.
  • Assemble: Spread the herbed cream cheese over the crepes, top with the smoked salmon, lettuce leaves and dill. Roll up and serve with mustard-honey sauce.
  • Enjoy!

Notes

  • Calories = 1 serving (1/4 of the recipe), this is only an estimate.
  • Honey mustard sauce: I used honey mustard so this sauce is rather on the sweet side with a hint of savory. If you want more savory sauce you can use Dijon mustard instead of honey mustard or reduce the honey amount.
  • You can prepare all the ingredients ahead (cook the crepes, make the herbed cream cheese, wash the lettuce, make the honey mustard sauce) and store them in the fridge for up to 3 days. Assemble and drizzle with the sauce just before serving.
  • These crepes are best made fresh, although the crepe batter will keep in the fridge for a day.
Course Breakfast, Main Course
Cuisine european, international
Keyword honey mustard sauce, smoked salmon crepes

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