Crepe Rolls with Salmon, Cream Cheese and Cucumber
These elegant crepe rolls are filled with cream cheese, cucumber and salmon, then chilled and sliced into bite-size pieces. They make an attractive appetizer for a festive table or buffet.
Updated : 06 November, 2026
Easy
About 45 min.
Ingredients
Crepes
100 grams
Wheat flour
500 milliliters
Milk
3
Eggs
4 tablespoon
Potato starch
1 tablespoon
Sugar
1 tablespoon
Vegetable oil
to taste
Salt
Filling
300 grams
Cream cheese
1
Cucumber
300 grams
Lašišos
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the crepes. Use milk of any fat content, refined neutral vegetable oil and potato starch, which helps make the crepes more flexible and less likely to tear when rolled. Warm the milk slightly.
Step 2
Crack the eggs into a bowl, add the sugar and salt and whisk until smooth. Pour in half of the milk and whisk again.
Step 3
Sift the flour and potato starch to remove any lumps.
Step 4
Gradually add the flour and starch mixture to the egg and milk mixture, whisking well after each addition until smooth. You may need slightly more or less flour depending on its properties. Pour in the remaining milk and mix, then add 1 tablespoon vegetable oil.
Step 5
Heat a frying pan over high heat and lightly grease it with vegetable oil. Pour in a little batter and tilt the pan to spread it evenly over the bottom. Cook until golden underneath, flip and cook the other side. Repeat with the remaining batter, greasing the pan again if needed.
Step 6
This amount of batter makes about 11 crepes, approximately 18 cm (7 inches) in diameter. They will be slightly firmer than regular crepes because of the starch. Let them cool completely.
Step 7
Wash the cucumber and trim the ends. If the skin is tender and not bitter, there is no need to peel it. Cut the cucumber into long, thin strips.
Step 8
Cut the salmon into long strips as well.
Step 9
Take one crepe and spread it with a thin layer of cream cheese, leaving a small strip uncovered along one edge. Arrange strips of cucumber and salmon near the opposite edge, making sure the filling runs from side to side. Roll the crepe up tightly. Repeat with the remaining crepes.
Step 10
Refrigerate the filled crepe rolls for 1 hour so they are easier to slice. Cut each roll into pieces about 3 cm (1¼ inches) wide.
Step 11
Arrange the crepe rolls on a flat serving plate. If desired, drizzle lightly with soy sauce and sprinkle with sesame seeds. You can also garnish with lettuce leaves, lemon wedges or pickled ginger, or secure each piece with a skewer and an olive for serving.
Author note
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