Crepes with Smoked Salmon, Sweet Peppers and Cheese

Thin, golden crepes with fragrant flecks of sweet pepper, melting cheese and delicate smoked salmon — a bright breakfast or brunch that comes together quickly and looks festive. The filling is mixed straight into the batter, so every serving stays moist and beautifully aromatic.

Ingredients

• 2 eggs
• 1 tbsp | 1 tbsp sugar
• 1 7/1 cup | 450 ml milk
• 2 3/4 tbsp | 40 ml vegetable oil
• 1 pinch salt
• 1/2 tsp ground black pepper
• 1 3/4 cups | 200 g all-purpose flour
• 1 tbsp each of finely grated red, green and yellow sweet pepper
• 2.8 oz | 80 g smoked salmon, cut into small pieces
• 1 oz | 30 g grated Emmental and 1 oz | 30 g grated mozzarella

How to make it

1. In a bowl, whisk the eggs with the sugar, a pinch of salt and the ground pepper until smooth.
2. Pour in the milk and vegetable oil, then mix again.
3. Gradually add the sifted flour, whisking vigorously until you have a smooth batter with no lumps.
4. Fold in the smoked salmon, the three grated sweet peppers and both cheeses, mixing gently.
5. Heat a nonstick skillet over medium heat. Lightly grease if needed. Pour in a portion of batter, spread it into a thin layer and cook until golden, then flip and finish the second side. Repeat with the remaining batter.

Serving

Serve the crepes hot with sour cream or plain yogurt, a wedge of lemon and fresh herbs. They pair beautifully with a light cucumber and herb salad.

Tips and variations

• If the batter is too thick, add 1–2 tbsp milk; if it is too thin, add 1–2 tbsp flour.
• Let the batter rest for 10–15 minutes for a more delicate texture, if desired.
• Use salt sparingly: smoked salmon and cheese are already salty.
• You can vary the cheeses: swap Emmental for Gouda and mozzarella for sulguni.
• Instead of smoked salmon, you can use lightly salted salmon, shrimp or lean ham.
• For extra freshness, add a little chopped dill or chives straight into the batter.

Storage

Store the cooked crepes in the refrigerator for up to 2 days in an airtight container. Reheat in a dry skillet or in the oven at 320°F | 160°C for 5–7 minutes. For freezing, stack them with parchment between each crepe, wrap well and freeze for up to 1 month.

Nutrition per serving

Calories	≈473 kcal
Protein	≈20 g
Fat	≈22 g
Carbohydrates	≈46 g
Fiber	≈2 g
Sodium	≈900 mg

FAQ

What can I use instead of smoked salmon?

Lightly salted salmon, canned tuna (drained well), cooked shrimp or lean ham will all work. For a vegetarian version, increase the amount of cheese and add herbs.

Why do the crepes tear when I flip them?

The batter is usually too thin or the skillet is not hot enough. Slightly thicken the batter with 1–2 tbsp flour, preheat the pan well, and flip once the surface has set and the edges begin to dry.

Can I make them without sugar?

Yes, the sugar can be reduced or omitted entirely. For a golden crust, add a pinch of sugar or cook over medium heat until nicely browned.