Recipe: Crepes with Smoked Salmon, Sour Cream & Dill

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Springtime makes me crave easy, light, delicious dinners. I whipped up these partially whole wheat crepes with smoked salmon and dill on a Monday evening, and they were the perfect thing with some leftover potato salad and a green salad. All I did was use this crepe recipe, replacing the buckwheat flour with whole wheat flour. Fill a fresh crepe with a strip or two of smoked salmon, a dollop of sour cream, some capers, and a sprinkle of fresh minced dillVoila! Dinner. (Or lunch. Or even brunch!)

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5 thoughts on “Recipe: Crepes with Smoked Salmon, Sour Cream & Dill

  1. Alexandra

    Crepes are my favorite dinner! In France they sell pre-made buckwheat crepes at virtually all supermarkets. I’m going to miss that now that I’m back stateside! 😦

    Reply
    1. taplatt Post author

      Yum! Now you’ll just have to make your own! On Jun 12, 2014 5:55 AM, “Wherever I am, you are there also” wrote:

      >

      Reply
  2. Pingback: At the Theatre: English National Opera’s “The Pirates of Penzance” | Wherever I am, you are there also

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