Smoked salmon crêpes with wild garlic

Smoked salmon crêpes with wild garlic

Ingredients for 4 servings

2 eggs
100 ml sheep’s milk
50 g wheat flour
2 tbsp Waldviertler sheep’s milk cheese with wild garlic (grated)
2 handfuls of fresh wild garlic (coarsely chopped)
Salt and pepper
1 tsp olive oil
60 g sheep’s milk curd cheese
2 sprigs of dill (freshly chopped)
½ organic lemon
100 g smoked salmon


For the dip:
2 tbsp sheep’s milk yoghurt
2 tbsp fresh sheep’s milk cheese
1 tsp olive oil
½ organic lemon (juice and peel)
Salt and pepper




In a bowl, beat eggs until just mixed. Add milk and flour and whisk until thick and even. Stir in Waldviertler sheep’s milk cheese and chopped wild garlic and season with salt and pepper.

Heat a small amount of oil in a frying pan. With a ladle, pour scoops of batter into the pan. Cook over medium heat until the edges lift a little, then flip over and briefly cook the other side. Slide finished crêpes onto a wire rack to cool. 

Mix sheep’s milk curd cheese with dill and season with lemon, salt and pepper.
Spread crêpes with curd cheese mixture and place slices of smoked salmon in a single layer on top.
Roll up the crêpes and wrap them tightly in cling film. Chill for 1 hour (or overnight). 

For the dip, stir all ingredients together and season with salt and pepper. When cooled, cut the rolls into slices about 2 cm thick and serve with the dip.



Preparation time (cooling time not included):  10 min.

cooling time: one hour or over night
Level of difficulty: easy


Enjoy! :-) 



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