🥞 Smoked Salmon and Cream Cheese Crêpes

Ingredients:

For the Crêpes:

• 1 cup all-purpose flour

• 2 large eggs

• 1 cup whole milk

• 2 tbsp melted butter

• ½ tsp salt

• Butter (for cooking)

For the Filling:

• 8 oz cream cheese, softened

• 2 tbsp fresh lemon juice

• 2 tbsp fresh dill, finely chopped (or chives)

• Salt & black pepper, to taste

• 6–8 oz smoked salmon, thinly sliced

• Capers, for garnish (optional)

• Extra dill or chives, for garnish

Instructions:

1. Make the Crêpe Batter:

   • In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.

   • Let the batter rest for 20–30 minutes (optional, but makes tender crêpes).

2. Cook the Crêpes:

   • Heat a nonstick skillet or crêpe pan over medium heat and brush lightly with butter.

   • Pour about ¼ cup batter into the pan, swirling to coat evenly.

   • Cook 1–2 minutes until edges lift, then flip and cook another 30 seconds.

   • Repeat with remaining batter (makes about 8 crêpes).

3. Prepare the Filling:

   • In a bowl, mix cream cheese, lemon juice, dill, salt, and pepper until smooth and creamy.

4. Assemble the Crêpes:

   • Spread a thin layer of cream cheese mixture over each crêpe.

   • Top with slices of smoked salmon.

   • Roll up or fold into quarters.

5. Serve:

   • Garnish with extra dill, chives, and capers if desired.

   • Serve with lemon wedges on the side.