Ingredients
Crêpes
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 tsp Fresh rosemary minced very fine
- 1 pinch Salt
- Nonstick spray
- 4 TBSP Whipped cream cheese more if preferred
- 6 oz Smoked salmon
- 1/4 cup Red onion sliced thin
- 2 tsp Fresh chives minced
Cheese and Crackers
- 6 - 8 slices Jarlsberg cheese cut to fit the crackers
- 6 - 8 Crackers depending on size
Kombucha
- 24 oz Kombucha cold
Instructions
- Melt the butter in a pan or microwave per the instructions above.
- Make crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the rosemary, salt, and butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula; turn and cook the other side. Repeat for remaining crêpes.
- To finish the crêpes: Spread whipped cream cheese inside the crêpe shell, then add in the salmon, onion, and chives. Then roll up.
- Arrange the cheese onto the crackers.
- Serve: Enjoy crêpes with cheese and crackers and kombucha.
Nutrition
Calories: 551kcal | Carbohydrates: 42g | Protein: 28g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 1098mg | Potassium: 356mg | Fiber: 2g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 4mg

Smoked Salmon Crêpes
Ingredients
Crêpes
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 tsp Fresh rosemary minced very fine
- 1 pinch Salt
- Nonstick spray
- 4 TBSP Whipped cream cheese more if preferred
- 6 oz Smoked salmon
- 1/4 cup Red onion sliced thin
- 2 tsp Fresh chives minced
Cheese and Crackers
- 6 - 8 slices Jarlsberg cheese cut to fit the crackers
- 6 - 8 Crackers depending on size
Kombucha
- 24 oz Kombucha cold
Instructions
- Melt the butter in a pan or microwave per the instructions above.
- Make crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the rosemary, salt, and butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula; turn and cook the other side. Repeat for remaining crêpes.
- To finish the crêpes: Spread whipped cream cheese inside the crêpe shell, then add in the salmon, onion, and chives. Then roll up.
- Arrange the cheese onto the crackers.
- Serve: Enjoy crêpes with cheese and crackers and kombucha.
Nutrition
Calories: 551kcalCarbohydrates: 42gProtein: 28gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 154mgSodium: 1098mgPotassium: 356mgFiber: 2gSugar: 5gVitamin A: 902IUVitamin C: 2mgCalcium: 183mgIron: 4mg
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