Smoked Salmon Crepes


  1. In a large bowl, whisk together pancake mix, eggs, milk,and melted butter until smooth and free of lumps.
  2. Cover with plastic wrap and refrigerate for 2 hours or overnight (to speed the process, place in an ice bath, and whisk vigorously every few minutes to “de-gas” the mix”).
  3. Over medium heat, warm a non-stick sauté pan. Spray lightly with pan release.
  4. Ladle 3 oz. of batter into pan and swirl to spread evenly across pan.
  5. Cook for 30 seconds. Flip carefully and cook for 30 seconds on 2nd side. Cool on parchment paper.
  6. Cream together all remaining ingredients except salmon with a paddle attachment, approximately 1 minute on low speed.Increase speed to medium and mix for 2 to 3 more minutes.
  7. Add salmon and mix on low speed until combined. Cover and refrigerate for 10 minutes.
  8. Spread approximately 2 oz. of mixture onto each crepe and roll. Place on serving dish seam side down. Garnish with additional chives.


  • 6 tbsp Nature's Best Dairy® Butter, melted
  • 1/2 lb Nature's Best Dairy® Cream Cheese
  • 4 Nature's Best Dairy® Egg(s)
  • 1/2 tsp Peak Fresh Produce® Garlic, minced
  • 2 1/2 cup Nature's Best Dairy® Milk
  • 2 tsp mustard, dijon
  • 2 cups Heritage Ovens® Buttermilk Pancake Mix
  • 1 lb Empire's Treasure® Salmon, Smoked
  • 3/4 cup Nature's Best Dairy® Sour Cream
  • 1/2 tsp Tabasco® Sauce