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    Crispy Crumbed Salmon and Egg Crepes

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    Crispy Crumbed Salmon and Egg Crepes

    Eggs are nutritious and can be enjoyed in so many ways. Here they are boiled and used as a pancake filling with salmon.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 6 Waitrose Medium Free Range Eggs
    • 1 salmon fillet, about 275g, skinned
    • 100g plain flour
    • 250ml Waitrose Milk
    • A little sunflower or vegetable oil for frying
    • Few sprigs fresh tarragon, chopped
    • 250g mascarpone cheese
    • 25g butter, melted
    • 50g fresh white breadcrumbs
    • Salt
    • Freshly ground black pepper


    1. Place 5 eggs in a small pan, cover with cold water and bring to the boil. Cook for 5 minutes. Drain then cover with cold water until required. Chop the salmon into small pieces.
    2. To make the pancake batter, place the flour in a food processor with the remaining egg, 200ml of the milk and a pinch of salt. Blend until completely smooth, then pour into a jug.
    3. Preheat the oven to 200°C, gas mark 6. Heat a little oil in a medium crepe pan or heavy-based frying pan. When very hot, tip any excess oil into a cup. Pour a little of the batter into the pan, tilting it so the batter coats the base. Cook over a high heat until the underside is golden. Turn with a palette knife and cook until the other side is also golden. Place on a plate and set aside. Make 5 more pancakes in the same way, layering the pancakes with greaseproof paper.
    4. Shell the cooled eggs and chop roughly. In a bowl, combine the eggs with the chopped salmon, tarragon and seasoning. In a separate bowl, beat the mascarpone with the remaining milk. Mix the melted butter into the breadcrumbs.
    5. Spread half the mascarpone along the centres of the pancakes. Scatter with the egg mixture and roll up. Place in a large, shallow baking dish. Spread the remaining mascarpone on top and scatter with the buttery crumbs. Bake for 20-25 minutes until thoroughly cooked and the crumbs are golden. Serve hot with a leafy salad.

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    Use dill instead of the tarragon, if preferred.


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