Spinach, herbs, yogurt & smoked salmon crêpes

Spinach, herbs, yogurt & smoked salmon crêpes
0 vote
  • Serves12 small crêpes
  • Prep time20 min
  • Cook time15 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 eggs
  • 1/2 cup of plain yogurt
  • 1 tablespoon of sugar
  • 3/4 cup of almond milk (or soy or cow’s milk)
  • 1 cup of baby spinach
  • 2 tablespoons of fresh dill
  • A pinch of salt
  • 1/2 teaspoon of baking powder
  • 1 tablespoon of melted butter
  • 1 cup of all-purpose flower
  • 3/4 cup of plain yogurt
  • 12 slices of smoked salmon
  • 1 lemon, quartered
Fresh herbs, as preferred
  • Fresh dill, small bunches
  • Chives, cut in segments
  • Mint leaves
  • Chervil
  • Parsley


  1. In a blender, blend all crêpes ingredients except for the flour. Transfer into a bowl, then slowly add the flour and keep whisking to prevent lump formation.
  2. Heat a non-adhesive pan then lightly coat with butter. Pour one full ladle of mix onto the pan (about 10 cm wide). Bake until top is no longer wet, then flip and bake for a few more seconds, then continue with the whole mix. Set aside on the warmer.
  3. Cover each crêpe with a layer of yogurt, a few slices of smoked salmon and fresh herbs. Serve with a quarter of a lemon.

Tips & tricks

Freeze without the garnish.

Recipe published on August 19, 2018