Smoked salmon crepe bites

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6 crepes, 30 crepe bites


  • 2 eggs
  • 2/3 cup 1% milk
  • 1/2 cup all-purpose flour
  • 2 tbsp grated parmesan
  • 1 tbsp olive oil
  • 2 tsp finely chopped basil
  • pepper , to taste
  • 2 tbsp cream cheese , at room temperature
  • smoked salmon
  • 6 chives , for rolling into crepe bites
  • chopped chives , for garnish
  • sour cream


  • Heat an 8-in. non-stick frying pan over medium-high.
  • Whisk eggs in a medium bowl. Whisk in milk, olive oil, flour, parmesan, and fresh basil. Stir until no lumps remain, season with pepper.
  • Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.
  • Spread a savoury crepe with 2 tbsp softened cream cheese. Lay a single layer of smoked salmon across the bottom two-thirds of crepe. Season with pepper. Lay 6 chives across the salmon. Starting at bottom edge, roll up into a tight log. Refrigerate until firm, about 1 hour. Trim edges off crepe, then slice into 5 portions. Serve cut-side down, and top each piece with a dollop of sour cream and a sprinkle of chopped chives.


Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.

See our homemade crepe recipe for more sweet and savoury crepe recipe variations.