Herbed Crêpe With Smoked Salmon and Radishes

I submited this appetizer recipe to
My Dhaba's Virtual Cooking Competition – Q1 2006

Version Française Ici.

The flu devastated our house this late winter. All of us except my oldest son Edin (11 years old) had it and some were less lucky than others. It degenerated in complications such as bronchitis and even pneumonia. I don’t remember we were all so sick in the past. Not to the point of having half of us stuck in bed for days.

The kids seemed to suffer the most but actually, they got well faster than us. Eric and I not only didn’t escape complications but also had to take care of our sick kids. No rest for the parents.

This explains in part my silence lately on Kitchen Culture. I’m embarrassed and I have to admit the tribulations of a sick home didn’t leave me with much energy to cook much and write.

Then last Monday I noticed the snow was melting really fast. The vegetable garden beds which were well under 3 feet snow few days ago were visible all of a sudden. I realized I was almost a month late on my indoor sowing. Not only that but I didn’t even order the seeds for this year’s vegetables and ornamentals.

It’s way to late now to sow lavender, artichokes and few ornamental plants I wanted. It’s not a big deal for lavender which I can buy ready to plant and then grow the amount of it I want by mean of cuttings. But I’m disappointed I won’t have artichokes in the garden this year since it’s not available in pots in nurseries or plant markets.

I panicked at the idea I would have to rely on the very ordinary seedlings offered on the market just because I was late to plant beautiful and bountiful South-America banana tomato, delectable mizuna or delicate tasting salsify. I spent several hours armed with a pad, a highlighter pen, a pencil and all my seed catalogues choosing what heirlooms or novelties will grow in our garden this year.

Once I chose the plants, I dug up the vegetable garden plans and worked on the usual headache of companion plants, culture rotation and last but not least square foot management for which I only have 2 seasons experience. Serious gardeners do all this in the heart of winter, not at the last minute like my procrastinating self.

But the vegetable garden crop is yet to come and meanwhile, we have to eat. I made again herbed crêpes with salmon and radish to bring to my sister’s this week-end. I modified for a better yield and a more flavourfull taste a recipe over at Epicurious.

Herbed Crêpe With Smoked Salmon and Radishes

The crêpes
1 cup (150 g – 250 ml) all purpose flour
2 cups (500 ml) cold milk (plus a bit more if batter too thick)
2 eggs
1/2 teaspoon salt
1 generous tablespoon finely chopped scallion’s leaves, green and light green parts only
2 generous tablespoons chopped fresh dill
2 generous tablespoons chopped fresh chives

The filling
6 to 10 radishes cut in thin matchsticks
300 g smoked salmon cut in thin stripes
8 oz (250 g) cream cheese, room temperature
Finely grated zest of one lemon
Lemon juice from one lemon
Pepper to taste
There should be no lumps in French crêpe batter. It’s easy to achieve when mixing very cold milk (right out of the fridge) to the flour whisking energetically with a large wire whisk. Only when flour and cold milk are well mixed, add all the other ingredients.


Allow the batter to rest at least one hour in the fridge.

The first crêpe is usually a “test” one. If it is very fragile and tears easily, there’s not enough flour in the batter. If it is too thick and spreads un-evenly on the skillet, it lacks milk. Adjust the batter consistency accordingly.

Stir batter to redistribute herbs. Lightly brush a nonstick or a crêpe skillet with butter, then heat over medium heat until hot but not smoking.

Holding skillet off heat, pour in 1/4 to 1/2 cup batter (depending on your skillet size), immediately tilting and rotating skillet to coat bottom. If batter sets and boils (leaving a lace like pattern on sides) before skillet is coated, reduce heat slightly for next crêpe. Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds.

Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner. Brush the skillet with butter as needed. To cook 12 crêpes, I need to brush my skillet once before I cook the first crêpe and then again after I cook the 8th or 9th one.

I also separate each cooked crêpe with wax or cooking paper.

Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.


Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe. Wrap immediately in cling film. Continue in the same fashion until ingredients are exhausted.


Refrigerate at least 2 hours before cutting each crêpe roll crosswise into 1.5 inches pieces (reserve end trimmings for the chef or the lucky persons witnessing the preparation.) Present on a platter, one cut side down, decorated with chives and radish flowers if desired. To make radish flowers, simply cut “petals” with a paring knife on a radish and immerse it in an ice-bath. Let stand until the petals open.