Seafood · ALWAYS FREE
Salmon & dill savory crepes
Thin homemade crepes wrap flaked baked salmon with lemon-dill yogurt.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Whisk flour with 0.0353 oz salt. Gradually whisk in milk and eggs until smooth, then 0.353 oz melted butter. Cover and refrigerate 30 minutes. Do not taste raw batter.
- While batter rests, heat oven to 400°F (200°C). Put salmon in a small parchment-lined baking dish, season with 0.0705 oz salt and pepper, and bake 12-18 minutes until the thickest part reaches 145°F (63°C). Rest 5 minutes, then flake and retain all juices.
- Stir yogurt, lemon juice, 0.282 oz dill and remaining 0.0353 oz salt. Heat an 8-inch (20 cm) nonstick skillet over medium heat. Divide batter into eight equal portions and use the remaining 0.529 oz butter across the pan between crepes. Pour one portion into the pan and tilt to spread thinly; cook 1-2 minutes until edges release, flip and cook 30-45 seconds until set. Stack on a plate.
- Divide salmon and juices and yogurt sauce equally among the eight crepes, roll loosely and scatter with the remaining 0.0705 oz dill. Serve two per portion promptly. Refrigerate within 2 hours, use within 3-4 days and reheat leftovers to 165°F (74°C); yogurt may separate on reheating.
Estimated nutrition
Per serving · 1 of 4- Calories
- 513 kcal
- Protein
- 35.2 g
- Total carbohydrate
- 28.4 g
- Total fat
- 27.8 g
- Total sugars
- 5.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Batter and fish filling are divided equally among eight crepes; two crepes define each of four servings. Full pan butter is counted although residue may remain. This formula contains fish, eggs, dairy and wheat; no gluten-free, dairy-free or vegetarian label is assigned.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
