Question: What’s almost better than a 5 mile run?

Answer: A Slam-Dunk Dinner that’s what!

On the meal plan I had Salmon and new potatoes with some asparagus. Well, I was not really feeling that for dinner last night but I knew I had to make the salmon because it had already been thawed and I told you guys I was going to stick to the meal plan as best I could this week! I’ve been having cravings for crepes lately, so I figured why not make salmon crepes for dinner? I’m so glad I attempted them because they were TO. DIE. FOR. Most people when they think of crepes think of them as a breakfast food. I love them for breakfast as well (especially with a some strawberries and nutella) but as a dinner food they can be pretty good too!

Salmon Crepes



  • 1 pound fresh or canned cooked salmon, boned and flaked
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups light cream or half-and-half
  • 1/4 cup dry white wine
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon fresh chopped chives, plus garnish


Prepare the crepes first and set aside. (Basic Crepe recipe down below ) Check the salmon over again for bones and set that aside, too.

Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened.

Stir in the wine, then add the cheese. Stir until the cheese is melted, then add the salmon and chives.

Spread about 1/4 cup of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes.

Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately. Makes 6 servings of 2 crepes each.

Basic Crepe Recipe


  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tablespoon cooking oil
  • 1/4 teaspoon salt


In a medium bowl, beat the flour, milk, eggs, oil, and salt together until well-blended.
 Heat a well-seasoned and lightly greased 6-inch skillet over medium heat. When a drop of water sizzles and bounces on the surface, it’s ready.

 Remove the skillet from the heat and pour 2 tablespoons of crepe batter into the skillet. Tilt the skillet in all directions, spreading the batter into a thin, even layer. Return the pan to the heat and cook the crepe about 45-60 seconds, until lightly browned.

Invert the pan over paper toweling to remove the crepe, with the help of a spatula, if necessary. Or, if you prefer, flip the crepe and cook it a few seconds on the other side before removing.

If not using right away, cool and stack the crepes between sheets of wax paper and store in an airtight bag in the refrigerator. They may be frozen like that for 2 months.

Repeat until all the batter is used. Makes 16-18 crepes.


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