Smoked Salmon Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted butter, and 1/4 teaspoon salt. Blend or whisk until the batter is completely smooth and slightly runny. Let rest at room temperature for 15–30 minutes to relax the gluten and let air bubbles dissipate.

Cook crepes

Heat a nonstick 8–10 inch skillet over medium heat. Lightly brush with oil or butter. Stir batter, then pour about 1/4 cup batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until edges lift and underside is light golden (about 45–60 seconds). Flip with a thin spatula and cook the second side 15–30 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat to make 8 crepes (re-brush pan as needed).

Prepare spinach

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add 2 cups baby spinach and sauté just until wilted, 1–2 minutes. Season lightly with a pinch of salt and remove from heat. Drain any excess liquid by pressing the spinach in a sieve or on paper towels so the crepes don't become soggy.

Prepare onion & caper mix

In a small bowl combine 1/4 cup very thinly sliced red onion and 1 tablespoon drained capers. Add 1 tablespoon fresh lemon juice and 1/4 teaspoon freshly ground black pepper. Toss and let sit 5 minutes to soften the onion and meld flavors.

Assemble crepes

Lay one warm crepe flat. Spread about 1/2 ounce (roughly 1 tablespoon) Boursin cheese in the center of the crepe, leaving a 1-inch border. Top with a small handful (about 1/4 cup) of sautéed spinach, 1–2 slices (about 1 ounce) smoked salmon, and a spoonful of the red onion + caper mixture. Sprinkle a little chopped fresh dill if using. Fold the crepe: fold two sides toward center and roll, or fold in half and roll for a tidy package. Repeat to assemble remaining crepes.

Finish and serve

Optionally, warm a small knob of butter in the skillet over low heat and briefly press each filled crepe seam-side down for 15–20 seconds to seal and warm the filling (avoid melting the Boursin fully). Transfer to serving plates, garnish with lemon wedges, extra capers, and dill sprigs. Serve immediately.