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Smoked Salmon Appetizer Crepes

Total Time

Prep: 15 min. + chilling Cook: 5 min.


20 appetizers

A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.—Karen Sue Garback-Pristera, Albany, New York


  • 1 cup 2% milk
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons butter, melted
  • 2 tablespoons brandy or unsweetened apple juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 packages (3 ounces each) cream cheese, softened
  • 3 tablespoons heavy whipping cream
  • 4 teaspoons minced chives
  • 1 package (4 ounces) smoked salmon or lox


  1. In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
  3. 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. For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon.
  5. To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.

Nutrition Facts

1 each: 100 calories, 7g fat (4g saturated fat), 60mg cholesterol, 219mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.

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