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.

Photo: Darren Kemper

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Prep Time
45 min
Cook Time
5 min
50 min


  • 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 hot-smoked 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g