Smoked Salmon Crepes

This Parisian-inspired dish — layered with crème fraîche, delicate fronds of fresh dill, and silky smoked salmon — makes a refined centerpiece for a leisurely Sunday morning or a special-occasion brunch. The savory crepes strike a beautiful balance between richness and freshness, drawing on classic French flavors that feel both timeless and elevated. Serve them warm with a squeeze of lemon, freshly cracked black pepper, and perhaps a glass of chilled champagne or crisp white wine. Whether shared with guests or savored quietly at home, it’s a dish that turns any morning into something memorable.

1 1/4 cups whole milk

1 cup all-purpose flour

2 large eggs

2 tablespoons unsalted butter, melted, plus more for cooking crepes

1/4 teaspoon kosher salt

1 cup creme fraiche

10 ounces smoked salmon

Fresh dill, chopped, to taste

Combine milk, flour, eggs, melted butter and salt in a blender. Blend until smooth and aerated, about 15 seconds. The crepe mixture can be used immediately or refrigerated for up to 2 hours.

Heat the Crepe Pan over medium heat for 5 minutes. Lightly grease the pan with additional melted butter. Add enough crepe batter to coat the bottom of the pan, about 3 ounces. Use the wooden rateau to evenly spread the batter across the pan.

Cook the crepe until the top has bubbles and is set and the bottom is lightly browned, about 1-2 minutes. Using a wooden spatula, gently release the crepe from the pan and flip. Cook on the other side for 1 minute longer.

Remove the crepe from the pan and place on a piece of parchment. Repeat the process with the remaining batter.

To assemble the crepes, place a crepe on a flat surface. Spread roughly 1 tablespoon of creme fraiche on half of the crepe. Add a few slices of smoked salmon and dill on top of the creme fraiche. Fold the empty half of the crepe over the filling. Fold either side of the semicircle towards the center to create a triangle. Garnish with additional dill and serve.