Smoked Salmon And Béchamel Crepes: Creamy and Tasty!

Smoked Salmon and Béchamel Crepes are the perfect blend of flavors and textures. Light, delicate crepes are filled with creamy béchamel sauce, smoky salmon, and cheese, creating a mouthwatering dish. This dish works just as well for a casual meal as it does for impressing your group of friends.

The smoky richness of the salmon pairs beautifully with the smooth béchamel, while the crepes provide a soft base. Topped with a golden, crispy Parmesan crust, these crepes are a satisfying treat from start to finish.

What Are Smoked Salmon and Béchamel Crepes?

This dish combines two culinary classics: the beloved French crepe and the luxurious béchamel sauce. Crepes, originating in France, are thin, delicate pancakes often filled with sweet ingredients. Béchamel sauce, a rich and creamy white sauce, has been a French staple since the 17th century, invented by chef François Pierre de La Varenne. This sauce provides a smooth texture that pairs beautifully with the subtle smokiness of the salmon.

Together, these ingredients create a sophisticated yet approachable dish that’s loved by many. This dish is a great example of French cuisine at its finest, that is, basic ingredients elevated to a new level of deliciousness.

Pro Tips for the Best Smoked Salmon and Béchamel Crepes

• To ensure smooth batter and sauce, let your milk, butter, and eggs come to room temperature before using them.
• For a lump-free crepe batter, whisk the ingredients until the batter is completely smooth. The smoother the batter, the more even the crepes will cook.
• Crepes cook quickly, so keep the heat on medium-low to prevent them from burning before they’re fully cooked through.
• Stir constantly while making béchamel sauce. If it thickens too much, you can always thin it with a little more milk to get the desired consistency.

Can I Make the Crepes Ahead of Time?

Yes, crepes can be made in advance and stored in the fridge for up to 2 days. When you're ready to assemble, just reheat them gently in a pan or microwave before adding the filling.

Can I Use a Different Cheese?

You can substitute Emmental cheese with Gruyère, Swiss, or even a sharp cheddar for a different flavor profile. Each cheese will add its own unique twist to the dish.

How Do I Know When the Béchamel Sauce is Ready?

The béchamel sauce is ready when it thickens to a smooth, creamy consistency. It should coat the back of a spoon and hold its shape when stirred.

Is Béchamel Sauce Difficult to Make?

Not at all! Béchamel is simple to make with just three basic ingredients: butter, flour, and milk. Just stir constantly to prevent lumps, and it will thicken beautifully.

Can I Add Vegetables to the Filling?

Yes, vegetables like spinach, mushrooms, or leeks would make a great addition. You can sauté them beforehand to add extra flavor and texture.

Can I Freeze the Crepes and Filling?

You can freeze both the crepes and the filling separately. Just make sure to wrap everything tightly to avoid freezer burn, and thaw in the fridge before assembling.

How to Store Leftovers

To store leftovers, let them cool completely, then place them in an airtight container or wrap them tightly in foil. Store in the refrigerator for up to 2 days.

Reheat in the oven at 350°F (175°C) for 10–15 minutes to keep them from getting soggy.

How to Make Smoked Salmon and Béchamel Crepes

In a large mixing bowl, whisk the eggs and flour together until smooth.

Gradually add the milk while continuing to whisk until you have a lump-free batter.

Season with a pinch of salt and give the batter a final whisk.

Heat a non-stick pan over medium heat and add a small amount of olive oil, spreading it with a paper towel.

Pour a ladle of batter into the pan, swirling to coat the surface evenly.

Once the edges of the crepe lift off the pan, flip it over and cook for another few seconds. Repeat the process until all the batter is used up.

In a saucepan, melt the butter over medium heat. Add the flour and cook for a few minutes, stirring constantly.

Gradually pour in the milk, stirring continuously until the sauce thickens and comes to a gentle boil.

Season with salt and a pinch of nutmeg to taste. Remove from heat once the sauce has thickened to a creamy consistency.

In a bowl, combine the chopped smoked salmon, grated Emmental cheese, chopped chives, and half of the béchamel sauce.

Mix the ingredients with a spoon until well combined.

Spoon the filling onto each crepe.

Fold two sides of the crepe and roll it up, then place it in a baking dish.

Pour the remaining béchamel sauce over the rolled crepes, ensuring they’re well covered. Then, sprinkle with grated Parmesan cheese.

Preheat your oven to 200°C (392°F) with the grill on and bake the crepes until the top is slightly golden.