Savory Salmon and Spinach Filled Crêpes: A Gourmet Recipe for Any Meal

Sabrina Dawson

salmon and spinach filled crepes
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Crêpes are a beloved culinary creation hailing from France, known for their versatility and delicate texture. These thin, pancake-like wrappers can be filled with a myriad of sweet or savory ingredients, making them a favorite in both casual and gourmet dining. Today, we’ll explore a sophisticated recipe for Salmon and Spinach Filled Crêpes, a dish that combines rich flavors and elegant presentation. Perfect for a brunch, a fancy dinner, or any special occasion, this recipe will guide you through the steps to create these delectable crêpes at home.


Smoked Salmon Crêpes with herbed cheese & fresh spinach


  • 1 cup whole milk
  • 1 cup unbleached all-purpose flour
  • 3 large eggs
  • 5 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1/4 teaspoon fine sea salt


  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon unbleached all-purpose flour
  • 3/4 cup plus 2 tablespoons whole milk
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • Pinch of ground cayenne pepper
  • Coarse salt and freshly ground black pepper to taste


  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1/2 cup baby spinach
  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 1/2 teaspoon freshly squeezed lemon juice
  • Coarse salt and freshly ground black pepper to taste


  • 2 crêpes
  • 2 4-ounce boneless, skinless salmon fillets (1 inch thick at the center)
  • 1 tablespoon grated Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh chives

Equipment Needed

  • Blender
  • Medium bowl
  • 10-inch nonstick skillet with sloping sides
  • Small saucepan
  • Medium ovenproof skillet
  • Heatproof spatula
  • Wire rack
  • Oven

Step-by-Step Instructions

Smoked Salmon and Spinach Crepes | All-Bran*

Making the Crêpes

  1. Prepare the Batter
    • Combine the milk, flour, eggs, 5 tablespoons of melted butter, and salt in a blender.
    • Blend until the mixture is very smooth, about 1 minute. Stop once or twice to scrape down the sides of the blender.
    • Pour the batter into a medium bowl, cover, and let it sit at room temperature for about 30 minutes. If refrigerated, bring the batter to room temperature before using.
  2. Cook the Crêpes
    • Heat a 10-inch nonstick skillet over medium heat until water droplets evaporate immediately upon contact.
    • Lightly coat the skillet with melted butter using a folded paper towel.
    • Pour a scant 1/4 cup of batter into the center of the skillet. Lift and rotate the skillet to spread the batter evenly.
    • Cook until the bottom is lacy and golden brown, about 1 minute.
    • Carefully slide a heatproof spatula under the crêpe and flip it. Cook for another 30 seconds until lightly browned.
    • Transfer the crêpe to a wire rack. Repeat with the remaining batter, greasing the pan as needed.

Preparing the Sauce

  1. Melt the Butter
    In a small saucepan, melt 1 1/2 tablespoons of butter over medium heat until bubbling.
  2. Make the Roux
    Add the flour and whisk constantly until smooth and bubbling, but not browned, about 1 minute.
  3. Add the Milk
    Gradually pour in the milk while whisking continuously. Cook until the mixture thickens and comes to a boil, about 1 minute.
  4. Season the Sauce
    • Remove from heat. Add the lemon juice, cayenne pepper, and season with salt and black pepper to taste. Whisk until blended.
    • Taste and adjust the seasonings if necessary. Set aside to cool slightly.

Preparing the Filling

  1. Sauté the Garlic
    Heat the olive oil in a medium ovenproof skillet over medium heat. Add the minced garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes.
  2. Wilt the Spinach
    Add the baby spinach to the skillet and cook, stirring frequently, until wilted and well coated with the oil.
  3. Add the Sun-Dried Tomatoes
    • Remove the skillet from the heat. Add the chopped sun-dried tomatoes and lemon juice. Season with salt and black pepper to taste. Toss until well mixed.
    • Taste and adjust the seasonings if necessary. Set aside to cool slightly.

Assembling the Crêpes

  1. Prepare the Oven
    Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  2. Arrange the Crêpes
    Lay the crêpes flat on a clean work surface. Place a salmon fillet down the center of each crêpe. Season the salmon with salt and pepper.
  3. Add the Filling
    Evenly divide the spinach mixture over the salmon fillets.
  4. Fold the Crêpes
    Fold one side of the crêpe over the filling, then fold the other side over to enclose the filling completely.
  5. Bake the Crêpes
    • Place the filled crêpes seam-side up in the same skillet used for the spinach. Spoon the sauce evenly over the crêpes. Sprinkle with the grated Parmigiano-Reggiano cheese.
    • Bake until the sauce is bubbling, the top is browned, and the salmon is cooked through, about 18 to 20 minutes.
  6. Garnish and Serve
    Remove the skillet from the oven. Sprinkle with fresh chives. Serve immediately.

Tips for Perfect Crêpes

French Fare: Salmon And Spinach Crêpes - Food Republic

Mastering the Batter

  • Blend Thoroughly: Ensure the batter is smooth with no lumps by blending it well.
  • Rest the Batter: Allowing the batter to rest helps to relax the gluten, resulting in more tender crêpes.

Cooking Techniques

  • Heat Management: Ensure your pan is properly heated before adding the batter. A quick water test (droplets should sizzle) can help determine the right temperature.
  • Even Spreading: Pour the batter into the center and immediately tilt and rotate the pan to spread it evenly.

Filling Variations

  • Substitute Ingredients: You can substitute the spinach with kale or Swiss chard, and the salmon with other fish like trout or tilapia.
  • Additional Flavors: Add herbs like dill or tarragon to the sauce or filling for extra flavor.

Nutritional Information

  • Calories: 420
  • Protein: 28g
  • Fat: 26g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 3g

Frequently Asked Questions (FAQs)

Can I make the crêpes ahead of time?

Yes, you can prepare the crêpes in advance. Stack them with parchment paper in between each crêpe, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 2 days or in the freezer for up to 1 month. Reheat gently in a skillet before filling.

What can I use instead of salmon?

You can substitute salmon with other fish such as trout, tilapia, or even shrimp. Adjust the cooking time accordingly to ensure the fish is cooked through.

How do I prevent my crêpes from sticking to the pan?

Ensure your pan is properly preheated and lightly greased with butter before adding the batter. Using a nonstick skillet can also help prevent sticking.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used for a healthier option. Keep in mind that the texture and flavor will be slightly different, and you may need to adjust the liquid content.

How can I store leftover filled crêpes?

Store leftover filled crêpes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.


Creating Salmon and Spinach Filled Crêpes at home can be a rewarding experience, offering a taste of gourmet French cuisine in your own kitchen. This dish is not only visually impressive but also packed with flavor, making it a perfect choice for a special meal. With detailed instructions and tips provided, even those new to crêpe-making can achieve delicious results. Enjoy the process and the delightful outcome of this sophisticated yet accessible recipe.