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Salmon and Goat Cheese Crepes

Salmon and Goat Cheese Crepes
TOTAL TIME: Prep: 1 hour + chilling YIELD: 10 servings.


  • 3 eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 12 ounces fresh goat cheese
  • 3/4 cup roasted sweet red peppers
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons smoked paprika
  • 1 garlic clove, peeled and halved
  • 1 pound smoked salmon fillets
  • 2 cups fresh baby spinach
  • 3 tablespoons capers, drained
  • 1 tablespoon snipped fresh dill
  • Optional garnishes: additional fresh goat cheese, capers and dill


  • 1. In a large bowl, whisk the eggs, milk and water. Combine the wheat flour, all-purpose flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  • 2. Meanwhile, in a food processor, combine the goat cheese, red peppers, lemon juice, paprika and garlic; cover and process for 2-3 minutes or until blended. Refrigerate until ready to use.
  • 3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • 4. Spread 2 tablespoons cheese mixture down the center of each crepe. Top each with salmon, spinach, capers and dill; roll up. Garnish with additional cheese, capers and dill if desired.

Nutrition Facts


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