Spinach Crepes with Smoked Salmon Recipe

How to make Spinach Crepes with Smoked Salmon


  1. Make crepe batter first by placing the flour, eggs, milk and spinach into a blender. Season with a little salt and pepper and blitz until smooth. Set aside to rest for 20 minutes.
  2. When you’re ready to cook the crepes, mix the sour cream and lemon juice together and season well then set aside.
  3. Place a crepe pan or frying pan over a medium heat and lightly spray with olive oil spray. Pour a little batter into the pan to create a roughly 20cm crepe. Move around the pan if needed. Cook for 1½-2 minutes on each side or until cooked through. Cover with foil, set aside and repeat. You should get 8 pancakes.
  4. Mix the cucumber, apple and half of the dill together and toss with a little of the sour cream dressing.
  5. Top the pancakes with smoked salmon. Add the cucumber and apple slices and a drizzle of  dressing on top. Top with more dill and serve with a lemon wedge.

Tip: For super thin slices, try cutting the cucumber and apple with a mandoline slicer.
Optional: You can swap the smoked salmon slices with flaked, hot-smoked salmon.