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Le Chaudron recipe
Crêpes saumon fumé
Smoked salmon and herb cheese crêpes
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)all-purpose flour
4whole eggs
600 ml (2½ cups)2% milk
50 g (2 oz)melted butter
1 tspfine salt
200 g (7 oz)sliced smoked salmon
200 g (7 oz)cream cheese (Saint-Môret style)
1bunch of fresh dill
1lemon
1 tbspsunflower oil
1 tspfreshly ground pepper
- 250 g (9 oz) all-purpose flour
- 4 whole eggs
- 600 ml (2½ cups) 2% milk
- 50 g (2 oz) melted butter
- 1 tsp fine salt
- 200 g (7 oz) sliced smoked salmon
- 200 g (7 oz) cream cheese (Saint-Môret style)
- 1 bunch of fresh dill
- 1 lemon
- 1 tbsp sunflower oil
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour and salt in the large bowl. Crack the 4 eggs into the center and whisk, gradually adding the milk in a thin stream so no lumps form.
- Whisk in the warm melted butter. Cover and rest for at least 1 hour at room temperature for softer crêpes.
- Meanwhile, in a medium bowl, mix the cream cheese with the finely chopped dill, pepper and lemon zest.
- Loosen with 1 tbsp of lemon juice so it spreads easily. Adjust the seasoning and chill.
- Heat the crêpe pan over high heat, wiping it with a few drops of oil on a paper towel. Pour half a ladle of batter into the center and swirl into a thin round.
- Cook 1 minute per side until golden. Stack on a plate under a clean towel to keep them soft and warm.
- Spread each warm crêpe thinly with the herb cheese, leaving a 1 cm (⅜ in) border, and cover with smoked salmon.
- Roll up snugly, cut each on the diagonal into 4 pieces with a sharp knife and serve right away with lemon wedges.
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