Dill Crepes with Smoked Salmon

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To make the filling, in a small bowl, combine sour cream and mayo with ground black pepper.
To assemble, place the crepe on a clean surface and spread a little bit of filling on one half of the crepe, leaving the edges clean. Place a piece of smoked salmon on one edge of the crepe, then fold the other end over just so that a piece of salmon peeks from the top, as pictured above. Then turn the crepe on other side and fold the bottom again, roll from one end to another and secure with a toothpick. Alternatively, you can simply spread the filling all over the crepe, place the salmon on one half of the crepe, fold it in half then fold it again into a triangle. Serve at room temperature.

Tips & Notes

In this recipe, I recommend using cold-smoked salmon. Learn more about types of smoked salmon in this post.

Nutrition

Calories: 89kcal
Carbohydrates: 9g
Protein: 3g
Fat: 4g
Sugar: 2g
Sodium: 156mg