Swede Dish Herby Smoked Salmon & Egg Brunch Crepes
Description
Delicate Swedish-style crepes filled with soft herby eggs, silky smoked salmon, and fresh dill. Finished with lemon and crème fraîche, this Nordic-inspired brunch dish is elegant yet cozy — perfect for Easter or a spring weekend brunch.
Ingredients
Crepes
Herby Eggs
Filling & Garnish
Instructions
Make the crepe batter
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Blend milk, flour, eggs, melted butter, and salt until smooth.
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Let batter rest 10 minutes.
Cook crepes
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Heat a lightly buttered skillet over medium heat.
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Pour about ¼ cup batter and swirl to coat pan thinly.
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Cook 1–2 minutes, flip, and cook another 30 seconds.
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Stack crepes on a plate.
Make the herby eggs
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Whisk eggs with cream, dill, chives, salt, and white pepper.
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Melt butter in a skillet over low heat.
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Cook eggs slowly, stirring gently until soft and creamy.
Assemble crepes
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Lay crepe flat and add:
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• spoonful of herby eggs
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• smoked salmon pieces
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• dollop crème fraîche
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Fold crepe into quarters or roll.
Finish
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Top with:
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fresh dill
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lemon zest
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cracked pepper
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extra salmon if desired
Note
Swede Dish Chef Tips
• Add capers or pickled red onion for brightness.
• Swap dill for tarragon for a French-Nordic flavor.
• A drizzle of light lemon beurre blanc makes this restaurant-level.
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