Blender Crepes 
with Smoked Salmon & Quick-Pickled Onions

Your blender makes prepping these herbed crepes easy, but you 
can whisk the batter in a bowl if you prefer – just be sure to mix it well. 
Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.

Blender Crepes with Smoked Salmon and Quick Pickled Onions

Blender Crepes with Smoked Salmon and Quick Pickled Onions

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 
large eggs
  • ½ cup 
whole milk
  • 1 tbsp 
chopped fresh tarragon
  • ¼ tsp 
each sea salt and ground black pepper
  • ¾ cup 
whole-wheat flour
  • 3 tbsp 
olive oil
  • 3 oz 
soft goat cheese
  • 2 tbsp 
plain whole-milk yogurt
  • 1 tbsp 
minced green onion 
(dark green parts only)
  • ½ tsp 
lemon zest + 2 tsp fresh lemon juice
  • 2 cups 
mixed baby 
greens, divided
  • 12 oz 
salmon, flaked
  • Pickled onions, optional
  • 6 tbsp red wine vinegar
  • 1 1/2 tsp raw honey
  • 1 small red onion, sliced


  1. To a blender, add eggs, milk, tarragon, salt, pepper and 1/3 cup water; blend until smooth. Add flour; blend to combine, about 30 seconds. Pour into a bowl or jar. Cover and refrigerate for 2 to 4 hours.
  2. Meanwhile, prepare quick-pickled onions (if desired): In a small saucepan, bring vinegar and honey to a boil. Add red onions, stir, and turn off heat. Cover and set aside until onions cool to room temperature. Transfer to a small airtight container and refrigerate.
  3. Remove egg mixture from fridge, and whisk in oil. (NOTE: Batter should have the consistency of heavy cream; if necessary, whisk in 1 to 2 tsp water, or as needed, to reach that consistency.)
  4. Mist an 8-inch nonstick skillet with cooking spray; heat on medium-high. Remove skillet from heat; add a scant ¼ cup batter, tilting pan to spread evenly over bottom. (Batter may not spread to edges of pan; this is fine.) Return to medium-high; cook until bottom is golden brown, about 1 minute. Using a thin spatula, flip crepe; cook until golden brown, about 30 seconds.
  5. Repeat with cooking spray and remaining batter, reducing heat as necessary if crepes brown too quickly. Let cool completely. Stack crepes and wrap tightly in plastic wrap; refrigerate for up to 3 to 4 days.
  6. In a small bowl, stir together goat cheese, yogurt, green onion, lemon zest and juice. Cover and refrigerate for up to 3 to 4 days.
  7. To assemble: In a nonstick skillet, heat crepe until warmed, about 1 minute. Spread about 1½ tbsp goat cheese mixture over crepe; top with 1/3 cup mixed greens, 2 oz salmon and desired amount of picked onions (if using). Roll up.

Nutrition Information

  • Serving Size: 1 stuffed crepe
  • Calories: 297
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 87 mg
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 23 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 452 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 3 g