Garden cress crepes

These crepes are perfect as a light breakfast in the spring and summer.


Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 751 / Protein 35g / Carbohydr. 57g / Fat 42g

Ingredients (2 servings)

125 gall-purpose flour
25 gbutter
0.5 tspsalt
250 mlmilk
100 gcrème fraiche
0.5 tspsugar
0.25lemon (zest)
0.25orange (zest)
150 gcress
115 gsmoked salmon
butter for frying
salmon caviar for garnish


large frying pan, stand mixer or hand mixer with beaters

Wine Tip

A dry, crisp, medium-bodied Silvaner is an excellent choice for this dish, as it harmonizes well with seafood.

Step 1

Garden cress crepes

In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover bowl and transfer to fridge for approx. 1 hr.

stand mixer

125 g all-purpose flour / 2 eggs / 25 g butter / 0.5 tsp salt / 250 ml milk

Step 2

Garden cress crepes

In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.

100 g crème fraiche / 0.5 tsp sugar / 0.25 lemon (zest) / 0.25 orange (zest) / 150 g cress / salt / pepper

Step 3

Garden cress crepes

Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.

large frying pan

butter for frying

Step 4

Garden cress crepes

When the crepes have cooled down, spread an even, thin layer of crème fraiche on top, fill with smoked salmon, and roll up for serving. Garnish with a dollop of crème fraiche and salmon caviar.

115 g smoked salmon / salmon caviar for garnish