Tested till perfect Creamy Smoked Salmon Breakfast Crêpes
Creamy Smoked Salmon Breakfast Crêpes
Photography by Jeff Coulson/TC Media

Creamy Smoked Salmon Breakfast Crêpes

These sophisticated crêpes require some assembly but have a lovely presentation. Slowly cooking the eggs over low heat just until set ensures that they stay nice and creamy even after baking. Serve with a dollop of crème fraîche or sour cream.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 55 minutes
  • Total time 2 hours 15 minutes
  • Portion size 14 crepes, or 8 to 10 servings


  • 12 12eggeggs
  • 1/2 cup 1/2cupmilk
  • 1 pinch 1pinchpepper
  • 1 tbsp 1tbspbutter
  • 1 pkg (150 g) 1pkg (150 g)garlic-and-fine-herbs fresh soft cheese, (such as Boursin)
  • 7 oz 7ozsmoked salmon, cut in strips


  • 1-1/3 cups 1-1/3cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 4 4eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 3 tbsp 3tbspbutter, melted
  • 1/4 cup 1/4cupfinely chopped fresh chives
To change the number of servings, enter the number, then press "calculate". or reset


Crêpes: In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp of the butter; whisk into dry ingredients until smooth. Strain into bowl; cover and refrigerate for 1 hour or for up to 24 hours. Stir in chives.

Heat 8-inch (20 cm) crêpe pan over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup of the batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Layer between waxed paper. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)

Whisk together eggs, milk and pepper. In large skillet, melt butter over medium-low heat; cook egg mixture, stirring, just until softly set but still slightly runny, about 20 minutes. Remove from heat. Stir in cheese.

Place strips of salmon over centre of 1 crêpe; spoon scant 1/4 cup egg mixture over top. Fold in sides of crêpe and roll up. Place, seam side down, in greased 13- x 9-inch (3 L)
baking dish. Repeat with remaining crêpes. Cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in 350ºF (180ºC) oven until heated through, 15 to 20 minutes.

Additional information :
Change It Up

Zesty Ham and Cheddar Breakfast Crêpes
Substitute 1 cup shredded old Cheddar cheese for the soft cheese, and shaved Black Forest ham for the salmon. Spread 1/4 tsp Dijon mustard inside each crêpe before filling.

Nutritional Information Per each of 10 servings: about

cal 307 pro 17g total fat 20g sat.fat 10g
carb 14g dietary fibre 1g sugar 2g chol 328mg
sodium 438mg potassium 175mg

% RDI:

calcium 6 iron 14 vit A 21 folate 34
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