Name: Savory Herb and Spinach Crepes with Smoked Salmon
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 item egg; 200 ml milk; 100 g whole wheat flour; 100 g spinach; 100 g smoked salmon; 1 tbsp olive oil; 10 g fresh dill; 10 ml lemon juice; 1 tsp salt; 1 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Savory Herb and Spinach Crepes with Smoked Salmon

Savory Herb and Spinach Crepes with Smoked Salmon

Delicate crepes filled with fresh spinach and smoked salmon, topped with a light herb sauce.

Ingredients:

2
item
egg
200
ml
milk
100
g
whole wheat flour
100
g
spinach
100
g
smoked salmon
1
tbsp
olive oil
10
g
fresh dill
10
ml
lemon juice
1
tsp
salt
1
tsp
black pepper

Preparation Time: 30 minutes

Instructions:

In a bowl, whisk together eggs, milk, and flour until smooth.
Heat a non-stick pan over medium heat and add a little olive oil.
Pour a small amount of batter into the pan, swirling to cover the bottom.
Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.
In another pan, sauté spinach with a bit of olive oil until wilted.
Fill each crepe with spinach and smoked salmon.
Mix dill and lemon juice to make a light sauce.
Drizzle sauce over filled crepes and season with salt and pepper.

Nutrition	Per Serving 600 g	Per 100g
Energy	778 kcal	130 kcal
Protein	40 g	6.7 g
Fibre	8 g	1.3 g
Salt	2 g	0.3 g
Sugar	5 g	0.8 g
Carbohydrates	60 g	10.0 g
Fat	40 g	6.7 g

2
item
egg
200
ml
milk
100
g
whole wheat flour
100
g
spinach
100
g
smoked salmon
1
tbsp
olive oil
10
g
fresh dill
10
ml
lemon juice
1
tsp
salt
1
tsp
black pepper

In a bowl, whisk together eggs, milk, and flour until smooth.

Heat a non-stick pan over medium heat and add a little olive oil.

Pour a small amount of batter into the pan, swirling to cover the bottom.

Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.

In another pan, sauté spinach with a bit of olive oil until wilted.

Fill each crepe with spinach and smoked salmon.

Mix dill and lemon juice to make a light sauce.

Drizzle sauce over filled crepes and season with salt and pepper.

Savory Herb and Spinach Crepes with Smoked Salmon Savory Herb and Spinach Crepes with Smoked Salmon

Ingredients:

Preparation Time: 30 minutes

Instructions:

Savory Herb and Spinach Crepes with Smoked Salmon

Savory Herb and Spinach Crepes with Smoked Salmon