• 3 Ratings

Learn how to make crepes savory-style. Our unique crepe filling idea includes smoked salmon, goat cheese, leeks, and fresh herbs.

Source: Better Homes and Gardens


Recipe Summary

40 mins
2 crepes and 2 tablespoons sauce each


Ingredient Checklist


Instructions Checklist
  • In a medium bowl whisk together egg, milk, flour, 1 tablespoon of the oil, and the salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.

Instructions Checklist
  • In a large nonstick skillet heat the remaining 1 tablespoon oil over medium heat. Add leeks; cook for 8 to 10 minutes or until tender and light brown, stirring occasionally. Add Swiss chard and 2 teaspoons fresh or 1 teaspoon dried dill. Cook for 3 to 5 minutes or until chard is tender, stirring occasionally.

Instructions Checklist
  • To assemble, place crepes browned sides down. Spoon chard mixture onto half of each crepe. Top with salmon. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate.

Instructions Checklist
  • For sauce, in a 1-cup glass measuring cup combine goat cheese and milk. Microwave on 100 percent power (high) for 20 seconds. Stir until mixture is smooth. (If using crème fraîche, stir together crème fraîche and milk.) Spoon sauce over crepes. Sprinkle with additional fresh dill and pepper.

Nutrition Facts

285 calories; total fat 14g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 66mg; sodium 480mg; potassium 412mg; carbohydrates 26g; fiber 2g; sugar 6g; protein 15g; trans fatty acid 0g; vitamin a 3110IU; vitamin c 16mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 85mcg; vitamin b12 1mcg; calcium 172mg; iron 3mg.


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
I made this recipe for dinner and it was sooo good!! I used an onion instead of leek and frozen kale (about 1 cup) instead of the chard, that is what I had on hand. I cut the salmon in very small pieces like in a tartare since I had a filet. My boyfriend loved it too! Fresh with lots of flavours, light but scrumptious. Thanks so much for this recipe :)