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close view of prepared serving of crepe on white dish

Smoked Salmon Crepes

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.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Brunch, Main Course
Cuisine French-inspired
Servings 4 people
Calories 622 kcal


For the white wine béchamel sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • cup dry white wine
  • 1 ¼ cups milk
  • 2 oz Fontina cheese shredded
  • 1 tsp Dijon mustard
  • ½ tsp kosher salt

For the smoked salmon scrambled eggs

  • 8 large eggs lightly beaten
  • ¼ cup heavy cream
  • ½ tsp kosher salt
  • 1 tsp fresh chopped dill
  • 1 tsp chopped flat-leaf parsley
  • 6 oz shredded Fontina cheese divided
  • 1 large shallot finely diced
  • 2 Tbsp unsalted butter
  • 3 oz smoked salmon finely chopped
  • garnish: fresh dill and parsley


For the white wine béchamel sauce

  • 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.

Assemble crepes

  • 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.


Serving: 2crepes | Calories: 622kcal (31%) | Carbohydrates: 12g (4%) | Protein: 34g (68%) | Fat: 48g (74%) | Saturated Fat: 26g (163%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 498mg (166%) | Sodium: 1088mg (47%) | Potassium: 393mg (11%) | Fiber: 1g (4%) | Sugar: 7g (8%)

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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