Cream Cheese & Smoked Salmon Crepes

Crepes are one of the most delicious things to eat in the morning, and even thought the original recipe takes a bit of time, this vegan crepe batter only takes 25 minutes to be ready. Once the crepes are perfectly cooked, they are filled with vegan cream cheese and vegan smoked salmon. These elegant crepes are perfect for a romantic brunch, or a girls brunch.

You probably already have everything you need to make the batter, but the vegan cream cheese can easily be found in your favourite grocery store, if you live in Montreal you can find it at IGA or Provigo. The vegan smoked salmon on the other hand can be a bit tricky to find, but in Montreal you can find it at Lufa Farms!

You can of course just make the crepes and eat them as you wish but I highly recommend going the extra mile to find the filling ingredients, it is so worth it and you wont regret it.

The crepes also freeze for up to a month or you can leave them in the fridge for up to 5 days.

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Cream cheese & Smoked Salmon Crepes

Yield: 6

Author: Ori Harrington

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

For the crepes

• 2 cup non dairy milk (I used NotMilk)
• 1 1/2 cup all purpose flour
• 1/4 cup vegan liquid egg (I used JustEgg)
• 2 tbsp. apple cider vinegar
• 1 tbsp. cornstarch
• 1 tbsp. granulated sugar
• 1/2 tbsp. vanilla extract
• Vegan butter for frying (I used Becel)

For the filling

• 252g vegan cream cheese (I used Violife)
• 2 tbsp. vegan butter -melted (I used Becel)
• 75g vegan smoked salmon (I used SaveDaSea)
• 1 tbsp. olive oil
• 3/4 tsp. liquid smoke

Instructions

For the crepes

1. In a large bowl whisk together the non-dairy milk and apple cider vinegar, allow it to rest for 10 minutes.
2. Mix in the rest of the ingredients in the milk mixture and whisk until smooth.
3. Heat up a large crepe pan to medium heat, once hot, melt 1 tbsp. of butter in the pan. Once melted pour 1/3 cup of batter to the pan, pick up immediately and rotate to turn the batter into a thin layer.
4. Cook until the top starts drying up and you see bubbles on the top. Using a spatula, flip the crepe and cook for another minute or so.
5. Remove from the heat and repeat the process with the rest of the batter.

For the filling

1. Mix the vegan cream cheese and melted butter in a medium size bowl. Set aside.
2. In medium size pan heat up the olive oil to medium heat, add the vegan smoked salmon and liquid smoke and stir. Cook the salmon for 2-3 minutes or until the edges get golden brown.

Assemble

1. Spread 2 tbsp. of cream cheese in the crepe.
2. Sprinkle some of the cooked smoked salmon on top of the cream cheese.
3. Fold the crepe twice to have a small triangle at the end.
4. Serve hot!

Recommended Products:

Crepe pan

Nutrition Facts

Calories

362.2

Fat (grams)

20.78 g

Sat. Fat (grams)

7.15 g

Carbs (grams)

34.19 g

Fiber (grams)

3.9 g

Net carbs

30.28 g

Sugar (grams)

5.58 g

Protein (grams)

11.62 g

Sodium (milligrams)

351.28 mg

Cholesterol (grams)

13.05 mg