Salmon and cream cheese crepes, way aumônière


makes 8

Difficulty: easy

Cost : average

Preparation time : 15min + 30 min resting time

Cooking time : 15 minutes

Buckwheat galette crepes
  • 250 g buckwheat flour
  • 1 small egg
  • 530 g water
  • 1/2 tsp salt

  • 4 slices of smoked salmon
  • 150 g cream cheese
  • 16 chive stalks
  • 1 tsp ground coriander
  • 1 tbsp vinegar
  • 8 eggs
  • Vegetable oil
  • Salt & Pepper


Crepe batter

Add the flour, salt and beaten egg to the mixing bowl.

Pour in the water while mixing.

When the batter is smooth and even, let it rest at room temperature for 30 minutes.


Pour a little oil into the hot pan and spread it evenly with a brush.

When the pan is hot enough, pour the batter into it and fry on both sides.
Repeat until all the batter is used up.

Heat some water with the vinegar until it boils.
Crack an egg and pour it into a small bowl.

Reduce heat to low, swirl the water in the centre of the pan with a fork, then pour in the whole egg. Cook for 2 minutes 30 seconds. Repeat with the other eggs.

Cut the smoked salmon into strips.

Combine the cream cheese, half the chopped chives and the ground coriander.

Arrange a crepe in your ring, pipe cream cheese in the middle, add a few strips of smoked salmon then a poached egg.

Season with salt and pepper and seal with a chive stalk. Remove the ring.

Do the same with each of your galette crepes.

The result.


Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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