Smoked Salmon Crepes have gently scrambled eggs with smoked salmon and shallot in delicate crepes with a creamy white wine béchamel sauce. This salmon crepe recipe is special and elegant, yet easy and approachable.
Heat a medium saucepot over medium-high heat. Add the butter and, once melted, add the flour. Whisk until smooth and allow to cook 1-2 minutes (to cook the flour) until lightly golden.
Whisking constantly, add the milk and wine to the roux. Heat, stirring constantly, until warmed through. Add the salt, Dijon, and cheese. Stir until cheese melted and sauce is smooth. Remove from the heat and set aside.
For the smoked salmon scrambled eggs
In a mixing bowl, whisk together the eggs. Add the cream, salt, dill, parsley, and 2 ounces Fontina cheese.
Heat a large, nonstick skillet over medium-high heat. Add the butter, shallot, and smoked salmon and cook, stirring regularly, 2 minutes or until shallot is fragrant.
Reduce heat to medium (or medium-low if your surface runs hot). Add the egg and herb mixture to the skillet. Use a rubber spatula to gently fold the eggs and made curds as the egg on the bottom cooks.
When eggs are about cooked through, but not dry, remove from the heat. The eggs will keep cooking once removed from the heat.
Lay a crepe on a plate. Top with ⅛ of the egg mixture and ⅛ of the remaining 4 ounces Fontina cheese. Fold crepe around the filling. Drizzle white wine béchamel sauce over and garnish with dill and parsley.
Repeat with remaining ingredients. Serve immediately.
Cooking time and nutritional estimation do not include my crepes. Those values are available here: Savory Crepes.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword salmon crepe recipe, smoked salmon crepes
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