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Savory Crepes with Smoked Salmon and Shrimp

Savory Crepes with Smoked Salmon and Shrimp
Delicate crepes filled with flaky smoked salmon, tender shrimp, and a hint of curry come together in this elegant yet simple dish. The light, slightly spiced batter pairs perfectly with the rich seafood, while fresh dill adds a bright finish. Ideal for a relaxed brunch or a refined weekend breakfast, these crepes are easy to make and always impress. Serve warm, straight from the pan, for the best texture and flavor.
Ingredients
  • 300 grams all-purpose flour (2 ½ cups)
  • 7 grams baking powder (2 teaspoons)
  • 6 grams curry powder (1 ½ teaspoons)
  • 9 grams salt (1 ¾ teaspoons)
  • 3 eggs
  • 700 milliliters milk (3 cups)
  • 200 grams smoked salmon, flaked
  • 150 grams cooked shrimp, roughly chopped
  • Fresh dill, for garnish
Instructions

1. In a large bowl, whisk together the flour, baking powder, curry powder, and salt

2. In another bowl, beat the eggs, then whisk in the milk until smooth

3. Gradually pour the milk mixture into the dry ingredients, whisking constantly until the batter is smooth and lump-free

4. Heat a non-stick skillet or crepe pan over medium heat (175°C / 350°F)

5. Pour 60 milliliters (¼ cup) of batter into the pan, swirling to spread it into a thin, even layer

6. Cook for about 2 minutes, until the edges begin to lift and the surface is set

7. Slide a spatula under the crepe to loosen, then flip it

8. Immediately arrange a portion of smoked salmon and shrimp over one half of the crepe

9. Fold the empty half over the filling to form a half-moon shape

10. Transfer to a plate and repeat with remaining batter and filling

11. Garnish with fresh dill and serve warm

Tools
  • mixing bowl
  • whisk
  • non-stick skillet or crepe pan
  • spatula

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