Smoked Salmon in Caraway Seed Crepes

I fancied something different to my normal lunches this weekend and someone had mentioned those crispy pancakes from Findus from back in the day, and that got me thinking about savory crepes so started looking for recipes on the web

I found a recipe and tweaked it a little to match what I had in the cupboard and gave it a go, WOW, spectacular results that have put this way up towards the top of my lunch and snack recipes list.

If you like cheesey things then these are well worth a go, but dont just stop at what Ive written down, you can swap out the salmon for Smoked bacon, or just some onion or any combo of them all. The important thing is to have fun while you make them and enjoy them while you devour them.


Crêpe batter:

125 g  flour.

½ teaspoon salt.

little freshly ground black pepper.

2 medium eggs.

2 level teaspoons caraway seeds.

300 ml (scant 1¼ cups ) semi skimmed milk.

2 tablespoons vegetable oil.

Vegetable oil for frying.



1 shallot chopped finely.

125 g (4 ounces) cooked smoked Salmon, flaked.

3 tablespoons soft cream cheese, (Philadelphia, or Mascapony).

2 level tablespoons fresh chopped dill.

A little salt.

2 good pinches cayenne pepper.


  1. Make the crêpe batter, put the flour, salt, pepper and caraway seeds into a bowl. Make a well in the center adding the eggs and the milk and vegetable should have the consistency of un-whipped cream. Whisk until smooth. and leave for 1-2 hours
  2. Make the filling, heat the oil in the saucepan, add the shallot and fry for just a minute or two without coloring.
  3. Add all the remaining ingredients and over a low heat stir until the cream cheese has melted down to bind everything together. Taste and adjust the seasoning. Cover and keep warm.
  4. To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not full heat).
  5. When hot add a ladle of batter to the centre of the pan, swirling it so that it spreads to the edges of the pan. Cook until bubbles are visible beneath the surface. Turn the crêpe over and cook the other side until it is pale golden brown.
  6. Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
  7. To serve: Put a heaped tablespoon of the filling in the middle of the crêpe, Fold in half starting nearest to you and fold away from you creating a semi circle and gently flatten the middle to around 10-20mm deep.Fold the points in by 1/3rd and roll over away from you to give a neat parcel and put to one side while you do the rest.
  8.  For serving, heat 1 tablespoon vegetable oil on the crêpe pan. When hot add the filled crêpes and fry until they are crisp and evenly browned all over.

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