SAVORY SPINACH CRÊPES WITH SMOKED SALMON

Servings4 ServingsTotal Time30 minsDifficultyIntermediate

Soft spinach crêpes layered with smoked salmon, creamy cheese, avocado, and fresh herbs. An elegant recipe perfect for brunch, entertaining, or a light and nutritious meal.

Savory spinach crêpes 1
Occasion, , Meal Type, , Prep. TimeTags
Ingredients & Products Used
For the Spinach Crêpes
 1 bag (400g) Ocean Garden Chopped Spinach, slightly defrosted
 4 eggs
 2 ⅔ cups milk
 1 tbsp Ocean Garden Butter, melted
 ¼ cup grated parmesan
 2 cups Ocean Garden All-Purpose Flour
 ½ tsp baking powder
 1 tsp salt
 ¼ tsp black pepper
For the Filling
 300 g cream cheese, softened
 500 g smoked salmon
 2 ripe avocados, thinly sliced
 1 ½ cups baby beetroot leaves or arugula
 ¼ cup dill leaves
 Lemon slices, for serving
HOW TO MAKE IT
1

Blend together the spinach, eggs, milk, melted butter, parmesan, flour, baking powder, salt, and black pepper until smooth.

2

Heat a lightly greased non-stick skillet over medium heat.

3

Pour a ladle of batter into the skillet and swirl to create a thin crêpe.

4

Cook for about 30 seconds per side until lightly golden. Repeat until all the batter is used.

5

Spread cream cheese over each crêpe.

6

Layer smoked salmon, avocado, greens, dill, and lemon slices.

7

Roll or fold the crêpes and serve immediately.

OCEAN GARDEN TIP

Add extra lemon juice just before serving to brighten the flavors and balance the richness of the puff pastry.

WHY YOU’LL LOVE THIS RECIPE

✔️ Elegant and nutritious
✔️ High in protein
✔️ Perfect for brunch
✔️ Great for entertaining
✔️ Beautiful presentation
✔️ Packed with fresh ingredients

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Ingredients & Products Used

Ingredients & Products Used
For the Spinach Crêpes
 1 bag (400g) Ocean Garden Chopped Spinach, slightly defrosted
 4 eggs
 2 ⅔ cups milk
 1 tbsp Ocean Garden Butter, melted
 ¼ cup grated parmesan
 2 cups Ocean Garden All-Purpose Flour
 ½ tsp baking powder
 1 tsp salt
 ¼ tsp black pepper
For the Filling
 300 g cream cheese, softened
 500 g smoked salmon
 2 ripe avocados, thinly sliced
 1 ½ cups baby beetroot leaves or arugula
 ¼ cup dill leaves
 Lemon slices, for serving
SAVORY SPINACH CRÊPES WITH SMOKED SALMON
Ingredients & Products UsedDirections