Crepe Pockets with Smoked Salmon, Eggs, and Herbs

"Crepe pockets filled with smoked salmon, eggs, some herbs + watercress."
-- @thedaleyplate

Recipe Intro From thedaleyplate

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  • Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 2

Recipe Card


  • For the Crepes:
  • 2 ounces softened cream cheese
  • 2 large eggs
  • pinch of salt
  • pinch of ground black pepper
  • pinch of cayenne powder
  • Other:
  • 4 ounces smoked salmon slices (aka, lox)
  • 2 large eggs
  • salt and pepper, to taste
  • 1 tablespoon Chopped chives
  • 1 tbsp chopped dill
  • 1/4 cup watercress


  • Step 1

    Whisk together cream cheese, eggs, salt, pepper, and cayenne powder until it becomes a slightly lumpy batter.

  • Step 2

    Heat a 8" skillet and grease with cooking spray or oil.

  • Step 3

    Spoon a 1/4 cup of batter onto the skillet and move the batter around the pan.

  • Step 4

    Cook for about 40 seconds to 1 minute on one side, then flip and cook another few seconds.

  • Step 5

    Repeat this process until you've made 2 crepes.

  • Step 6

    Once the crepes are made, add them back to the pan. Place two slices of smoked salmon in the center of the crepe. Then, crack an egg into the center of each crepe (on top of the smoked salmon). Fold the sides in so that the egg doesn't spread.

  • Step 7

    Sprinkle the egg with a bit of salt and pepper. Cover the pan and cook until the egg white is cooked through.

  • Step 8

    Remove the crepe-eggs from the pan and garnish with dill, chives, and water watercress.