Smoked salmon crêpes

A stone cold classic – follow Anna’s simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch.


For the crêpes

  • 60g/2¼oz plain flour
  • 1 large free-range egg
  • 150ml/5½fl oz milk
  • 1 tbsp sunflower oil, for frying

For the filling

  • 100g/3½oz Greek-style yoghurt
  • 2 tbsp finely chopped fresh dill, plus extra to garnish
  • 1 small lemon, 2 tsp juice and 4 wedges only
  • 100g/3½oz thickly sliced smoked salmon
  • salt and freshly ground black pepper
Smoked salmon crêpes

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