Follow these steps for perfect results
milk
eggs
wheat flour
sugar
salt
vegetal oil
butter
for the pan
smoked salmon
cream cheese
lemon
zest
fresh dill
trout eggs
In a medium mixing bowl, combine eggs, salt, and sugar.
Gradually add flour alternatively with milk, whisking until a smooth mixture is obtained.
Add the vegetal oil and let the batter rest for 30 minutes.
Heat a crepe pan and grease it with butter.
Cook the crepes until golden brown on both sides.
Spread cream cheese evenly on the cooled crepes.
Place a slice of smoked salmon over the cream cheese on each crepe.
Sprinkle fresh dill and lemon zest on top of the salmon.
Roll up the crepes tightly and wrap them in plastic film.
Refrigerate the wrapped crepes until ready to serve.
Cut each crepe crosswise on the bias into bite-sized pieces.
Garnish with trout eggs and dill on top of each piece.
Expert advice for the best results
For a richer flavor, use homemade cream cheese.
Garnish with extra dill for a more pronounced herbal note.
Allow the crepes to cool completely before adding the cream cheese to prevent melting.
Make the crepes ahead of time and store in the refrigerator until ready to assemble.
Everything you need to know before you start
15 minutes
Crepes can be made ahead of time.
Arrange crepe slices on a platter with a sprig of dill and a small dollop of trout eggs.
Serve as an appetizer or brunch item.
Pair with a side of fresh fruit or a light salad.
Complements the salmon and cream cheese.
Discover the story behind this recipe
Crepes are a traditional Russian dish often served during Maslenitsa (Butter Week).
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