Eggs with Salmon in Dill Crepes Recipe

Recipe Category: Eggs


Eggs With Salmon In Dill Crepes Recipe


Serves 6

  • 1 cup all-purpose flour
  • 9 large eggs
  • 1 large egg yolk
  • 3/4 cup half-and-half
  • 4 tbsps. fresh chopped dill
  • 3/4 tsp salt
  • 4 tbsps. unsalted butter, melted
  • 1/2 cup dry white wine
  • 1 tbsp minced shallot
  • 3/4 cup heavy cream
  • 4 oz. smoked salmon, coarsely chopped
  • 2 tbsps. chopped sweet onion
  • 1/2 tsp ground white or black pepper
  • 1/2 cup creme fraiche
  • place the flour in a large mixing bowl and create a well in the center. in another mixing bowl or measuring cup, whisk together 1 egg, the egg yolk, half-and-half, 1/2 cup water, 2 tbsps. dill, 1/4 tsp salt and 2 tbsps. melted butter. pour this mixture into the well and whisk to combine. allow the crepe batter to rest for 30 minutes.


  1. Heat an 8-or 9-inch crepe pan or skillet over medium-high heat
  2. Brush the pan with a little of the remaining melted butter
  3. Pour in 1/4 cup batter and swirl the pan quickly so that the batter covers the pan thinly and evenly
  4. Cook until the crepe loosens and the edge begins to curl, about 45 seconds
  5. Turn the crepe over and cook for 30 seconds longer
  6. Remove the crepe to a cooling rack
  7. Continue until 6 crepes are completed, brushing with melted butter as necessary
  8. In a medium saucepan, heat the white wine with the shallots over medium heat until the liquid is reduced to a few tablespoons
  9. Strain out the shallots and discard
  10. Add the cream and continue cooking until mixture reduces and thickens, about 5-6 minutes
  11. Set the sauce aside
  12. Preheat the oven to 350 degrees F
  13. Lightly grease a baking sheet
  14. Heat the remaining butter in a large skillet over medium heat
  15. Add the smoked salmon and onion and saute for 2-3 minutes, until onion is softened and salmon is heated through
  16. Whisk the remaining eggs together with the remaining salt and pepper
  17. Pour the eggs into the skillet and lower the heat
  18. Cook the mixture, stirring constantly, until the eggs are glossy but still soft, about 3-4 minutes
  19. Remove from the heat and stir in the creme fraiche
  20. Divide the egg mixture evenly among the lower third of each crepe
  21. Roll up the crepes and place them seam side down on the baking sheet
  22. Bake the crepes for 5 minutes, until just heated through (the egg will firm up slightly)
  23. Reheat the sauce and stir in the remaining dill
  24. Serve crepes with warm dill sauce

Full List of Eggs Recipes
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