Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    The union representing our store employees recently obtained a mandate for up to 15 days’ worth of strike hours.  Learn more 

The Charter of the French language and its regulations govern the consultation of English language content.

Smoked salmon crepe platter
Smoked salmon crepe platter

Smoked salmon crepe platter

Preparation 15 min
Cooking time 30 min
Servings 4 to 6



  • 250 ml (1 cup) all-purpose flour
  • 30 ml (2 tbsp) sugar
  • 1 pinch salt
  • 2 eggs
  • 250 ml (1 cup) milk
  • Butter or olive oil, for cooking


Smoked salmon:

  • 450 g (1 lb) smoked salmon
  • Sour cream
  • Dill, chives or similar herbs

Roasted fennel:

  • 1 bulb fennel, finely sliced and blanched
  • 30 ml (2 tbsp) olive oil
  • 1 orange, halved
  • 1 lemon, halved
  • Salt and pepper

Roasted pineapple:

  • 1 pineapple, pared and finely sliced
  • 30 ml (2 tbsp) olive oil


  1. Preheat oven to 180ºC (350ºF).
  2. Line 2 baking sheets with parchment paper.
  3. Arrange fennel slices on one baking sheet, drizzle oil over them and season with salt and pepper. Add orange and lemon halves, cut-side down.
  4. Arrange pineapple slices on second baking sheet.
  5. Place both baking sheets in oven and roast until fennel becomes soft and golden and pineapple becomes slightly golden, all about 30 minutes. Set aside.
  6. Using a blender or a whisk, purée all crepe ingredients until smooth.
  7. Warm a non-stick griddle over low heat. Brush the surface with butter or oil.
  8. Spoon about 60 ml (1/4 cup) of batter onto the griddle, spreading it out to form a thin crepe. Repeat until all batter is used.
  9. Garnish crepes and serve.



Flavour your crepe batter with a drop or two of citrus liqueur.

Also, use buckwheat flour for your crepes if gluten is a problem. 

Availability in stores