Smoked Salmon and Dill Cream Cheese Crepes with Capers

Quick Recipe Version (TL;DR)

• Yield: 4 filled crepes (serves 4 as a light meal or 2 as a hearty brunch)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes (includes 20 minutes batter rest)

Quick Ingredients

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted (plus more for pan)
• 1/4 tsp kosher salt
• 6 oz (170 g) cream cheese, softened
• 3 tbsp (45 g) crème fraîche (or sour cream)
• 1 tbsp lemon juice + 1 tsp lemon zest
• 3 tbsp chopped fresh dill (plus more for garnish)
• 8 oz (225 g) smoked salmon
• 1/2 English cucumber, shaved into ribbons
• 2 tbsp capers, drained
• Black pepper + lemon wedges

Do This

• 1. Whisk flour, eggs, milk, melted butter, and salt until smooth; rest batter 20 minutes.
• 2. Heat a nonstick skillet over medium heat (about 350–375°F / 175–190°C surface temp); butter lightly.
• 3. Cook 4 crepes (about 1/3 cup batter each), 60–90 seconds per side; keep warm.
• 4. Stir cream cheese, crème fraîche, lemon juice/zest, chopped dill, salt, and pepper until spreadable.
• 5. Spread each crepe with herbed cream cheese; layer smoked salmon, cucumber ribbons, and capers.
• 6. Fold into quarters (or roll); finish with a few drops of lemon and cracked black pepper.

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Why You’ll Love This Recipe

• Feels restaurant-fancy, but it’s very doable with basic tools and straightforward steps.
• Cool, creamy, salty, and bright: smoked salmon, dill, capers, and lemon all work together.
• Perfect for brunch, a light lunch, or a make-ahead get-together spread.
• Flexible: swap in crème fraîche, add herbs, or change the fold to suit your vibe.

Grocery List

• Produce: 1 English cucumber, 1 lemon, fresh dill (optional: fresh chives)
• Dairy: cream cheese, crème fraîche (or sour cream), whole milk, unsalted butter
• Pantry: all-purpose flour, kosher salt, black pepper, capers
• Seafood: smoked salmon

Full Ingredients

Crepes

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp more for greasing the pan)
• 1/4 tsp kosher salt
• Optional (for a slightly more tender crepe): 1 tsp granulated sugar

Herbed Cream Cheese Spread

• 6 oz (170 g) cream cheese, softened to room temperature
• 3 tbsp (45 g) crème fraîche (or sour cream)
• 1 tbsp (15 ml) fresh lemon juice, plus more to finish
• 1 tsp lemon zest
• 3 tbsp finely chopped fresh dill, divided (2 tbsp in the spread, 1 tbsp for garnish)
• Optional: 1 tbsp finely chopped chives
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper (plus more to finish)

Filling & Finishing

• 8 oz (225 g) smoked salmon, thinly sliced
• 1/2 English cucumber (about 6–7 oz / 170–200 g), shaved into long ribbons
• 2 tbsp capers, drained and patted dry
• Lemon wedges (to add a few drops right before serving)
• Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Prep the cucumbers and herbs

Use a vegetable peeler to shave the cucumber lengthwise into long ribbons. If you hit the seedy center, turn the cucumber and keep shaving from a new side. Set ribbons on a paper towel and lightly pat dry (this helps prevent soggy crepes).

Finely chop the dill (and chives, if using). Zest and juice the lemon.

Step 2: Make a smooth crepe batter

In a medium bowl, whisk together the flour and kosher salt (and sugar, if using). Add the eggs and whisk until a thick, smooth paste forms.

Gradually whisk in the milk until the batter is smooth and pourable, then whisk in the melted butter. The final batter should be about the consistency of heavy cream. If it seems too thick, whisk in 1–2 tbsp milk.

Step 3: Rest the batter (don’t skip this)

Let the batter rest for 20 minutes at room temperature. This relaxes the gluten and helps the crepes cook up tender instead of rubbery.

If your kitchen is very warm, you can rest it in the refrigerator for the same amount of time.

Step 4: Cook the crepes

Heat an 8–10 inch nonstick skillet over medium heat until the surface is about 350–375°F (175–190°C). Add a small amount of butter (about 1/4 tsp) and swirl to coat; wipe out excess with a paper towel if it looks greasy.

Pour in 1/3 cup (80 ml) batter and immediately swirl the pan to spread it into a thin, even circle.

Cook until the edges look set and lightly golden and the center is no longer glossy, about 60–90 seconds. Flip and cook the second side for 20–40 seconds.

Transfer to a plate. Repeat with remaining batter to make 4 crepes, buttering the pan lightly as needed.

If you want to keep them warm while you cook, place finished crepes on a sheet pan in a 200°F (95°C) oven.

Step 5: Mix the herbed cream cheese spread

In a small bowl, stir together the softened cream cheese and crème fraîche until smooth and easily spreadable.

Mix in 1 tbsp lemon juice, 1 tsp zest, 2 tbsp chopped dill (reserve the remaining 1 tbsp for garnish), chives (if using), 1/4 tsp salt, and 1/4 tsp black pepper.

Taste and adjust: add a pinch more salt if needed, or an extra teaspoon of lemon juice if you want it brighter.

Step 6: Assemble the crepes

Lay one crepe flat on a cutting board or plate. Spread about 2 1/2 tbsp of the herbed cream cheese mixture over the crepe, leaving a 1/2-inch border.

Layer on about 2 oz (55–60 g) smoked salmon. Add a loose bundle of cucumber ribbons and sprinkle with 1/2 tbsp capers.

Fold the crepe into quarters (fold in half, then in half again) for a classic look, or roll it up for a more lunch-friendly shape. Repeat with the remaining crepes.

Step 7: Finish and serve

Top each crepe with a few drops of fresh lemon juice, a pinch of the reserved dill, and freshly cracked black pepper.

Serve right away while the crepes are still tender and the filling tastes cool and fresh.

Pro Tips

• Use room-temperature cream cheese: It blends smoothly and won’t tear the crepe when you spread it.
• Keep the pan lightly greased, not oily: Too much butter can fry the crepe and make it spotty; a thin film is perfect.
• Control thickness with batter amount: For an 8–10 inch skillet, 1/3 cup batter makes a nicely thin crepe. Adjust by 1 tbsp as needed.
• Dry the cucumber ribbons: A quick pat with paper towels keeps the filling crisp and prevents watery crepes.
• Season at the end: Smoked salmon and capers are salty; add salt carefully and rely on lemon and pepper for lift.

Variations

• Crème fraîche-only version: Swap the cream cheese for 3/4 cup (180 g) crème fraîche and stir in dill, lemon, salt, and pepper for a lighter, tangier spread.
• Add bite: Add 2 tbsp very thinly sliced red onion or a few quick-pickled onion strands.
• Everything-bagel twist: Sprinkle a pinch of everything seasoning over the cream cheese layer before adding salmon (go easy; it’s salty).

Storage & Make-Ahead

Make ahead: Cook the crepes up to 24 hours ahead. Cool completely, stack with parchment between crepes, wrap tightly, and refrigerate. Mix the herbed cream cheese up to 2 days ahead and refrigerate in an airtight container.

Assembled crepes: These are best assembled right before serving. If needed, you can assemble up to 2 hours ahead, cover tightly, and refrigerate; expect the crepes to soften slightly from the filling.

Leftovers: Store components separately for best texture. Refrigerate smoked salmon and spread for up to 2 days. Cucumber ribbons are best the day they’re cut.

Nutrition (per serving)

Approximate, per 1 filled crepe (1/4 of recipe): 420 calories, 20 g protein, 32 g carbohydrates, 24 g fat, 1 g fiber, 5 g sugar, 900 mg sodium.