💡 At a Glance
- •The Appetizer: Savory crepe pinwheels rolled up with smoked salmon, crisp cucumber slices, and a flavorful dill-cream cheese spread.
- •Prep Ahead: These pinwheels need a little chill time in the fridge, making them perfect to prep completely the night before.
- •How It’s Made: Mix the batter and cream cheese filling right in your Thermomix®, cook the crepes in a skillet, assemble, and roll!
Have you ever been there? You’re planning a cozy weekend brunch or hosting friends for a party, and you need a quick, crowd-pleasing appetizer that actually looks impressive. That’s where these savory salmon crepe pinwheels with dill cream cheese come in!
The batter and luscious filling come together in a flash using your Thermomix®, making assembly and rolling a total breeze.
It’s a gorgeous, totally stress-free dish for your table that doesn’t just look amazing—it tastes incredibly fresh and delicious, too. Trust me, they’ll disappear in seconds!
Why You’ll Love This Recipe:
- Perfect for party platters, potlucks, or a cozy weekend brunch
- A total showstopper on your table
- Super easy to whip up in your Thermomix®
- Made with an ultra-smooth batter (thanks to a quick resting time!)
- Packed with flavor from zesty mustard and fresh dill
- Ideal for making ahead since the rolls need time to chill anyway
- Sliced into bite-sized pinwheels—super practical and fun to eat
- Crisp and refreshing thanks to thinly sliced cucumbers
My Top Recipe Tips
Don’t skip resting the batter! Let it sit for the full 30 minutes so the flour can fully absorb the liquid. This gives you perfectly tender, flexible crêpes that cook up beautifully in the skillet.
Drape a clean kitchen towel over your cooked crêpes while they cool. This traps the moisture, keeping them soft so they won’t tear or break when you roll them up.
Only blend the cream cheese spread for the exact 5 seconds listed. Over-mixing cream cheese can make it runny, and you want to keep that rich, perfectly spreadable texture!
Spread the cream cheese filling in an even, light layer. If you go too thick, the filling will squeeze out the sides as you roll them.
Can I Make These Ahead of Time?
These little roll-ups are the ultimate make-ahead secret weapon! They need to chill in the fridge for at least 60 minutes anyway so the flavors meld together and they’re easy to slice neatly.
Even better? You can totally roll them up the night before, wrap them tightly in plastic wrap, and let them rest in the fridge overnight. That saves you even more time the next day when your guests arrive!
Variations & Tips
Pinwheel Size: When it comes to slicing, you have total flexibility on how big you want your bite-sized pinwheels to be. Just slice them a bit thicker or thinner depending on what works best for your party spread!
Crêpe Thickness: You can easily adjust the amount of batter you pour into the skillet. Using a little less than a full ladle gives you super delicate, ultra-thin crêpes.
Here’s What You’ll Need for Salmon Crêpe Pinwheels with Cream Cheese-Dill Spread
- 20 g butter
- 300 g milk
- 100 g water
- 200 g all-purpose flour
- 3 medium eggs
- 1 pinch salt
For the Cream Cheese-Dill Spread:
- 1 bunch fresh dill, stems removed (25 g)
- 50 g red bell pepper, roughly chopped
- 2 shallots, halved
- 15 g oil
- 175 g cream cheese (full-fat)
- 50 g Greek yogurt (5% fat)
- 1 tbsp medium-hot mustard
To assemble:
- 14 oz smoked salmon
- 1 cucumber, paper-thinly sliced
How to Make Smoked Salmon Crêpe Roll-Ups with Dill Cream Cheese
Instructions:
Add the butter to the mixing bowl and melt for 2 min / 70°C / speed 2.
Add the milk, water, flour, eggs, and salt right into the melted butter. Mix well for 30 sec / speed 5 until you have a smooth batter.
Pour the batter into a bowl and let it rest for about 30 minutes. In the meantime, go ahead and rinse out your mixing bowl.
Heat a nonstick skillet (about 8–9 inches) over medium heat and lightly grease it with a little oil using a paper towel or pastry brush.
Give the batter a quick stir. Pour a small ladle of batter (about ¼ cup) into the hot skillet. Swirl the skillet gently so the batter spreads into a thin, even layer.
Cook the crêpe for about 2 minutes, until the edges turn light golden brown and lift easily from the bottom of the skillet. Flip it with a spatula and cook the second side for another minute. Transfer to a plate, cover with a clean kitchen towel to keep soft, and repeat with the remaining batter.
To make the cream spread, add the stemmed dill, bell pepper pieces, and halved shallots to the mixing bowl. Chop for 2 sec / speed 7. Scrape down the sides of the bowl with the spatula and repeat once more.
Next, add the oil and sauté for 3 min / 100°C / speed 1.
Now add the cream cheese, yogurt, mustard, honey, pepper, and salt to the mixing bowl. Mix for 5 sec / speed 3 until smooth and creamy.
Spread a thin, even layer of the cream mixture over your cooled crêpes.
Top them with the smoked salmon and paper-thin cucumber slices.
Roll them up tightly and chill in the fridge for 60 minutes to let all those delicious flavors meld.
Finally, slice them into bite-sized pinwheels, secure each with a wooden cocktail skewer or toothpick, and arrange them on a platter.
Enjoy!
Alright, now go have fun making it!
Looking for another delicious recipe to try? Check out my Fluffy Pancakes!
Happy cooking,
Christoph
Savory Smoked Salmon Crêpe Roll-Ups with Dill Cream Cheese Spread
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Ingredients
For the Batter
- 20 g Butter
- 300 g Milk
- 100 g Water
- 200 g All-purpose flour
- 3 Eggs medium
- 1 pinch Salt
For the Dill Cream Cheese Spread
- 1 bunch Fresh dill stems removed (25 g)
- 50 g Red bell pepper cut into chunks
- 2 Shallots halved
- 15 g Oil
- 175 g Cream cheese full-fat
- 50 g Greek-style yogurt 5% fat
- 1 tbsp Mustard medium-hot or Dijon
- 1 tbsp Honey
- ¼ tsp Black pepper
- ¼ tsp Salt
For Assembly
- 400 g Smoked salmon
- 1 Cucumber paper-thin slices
Instructions
- 20 g ButterAdd the butter to the mixing bowl and melt for 2 min / 70 °C / speed 2.
- 300 g Milk, 100 g Water, 200 g All-purpose flour, 3 Eggs, 1 pinch SaltAdd the milk, water, flour, eggs, and salt directly to the melted butter. Mix well for 30 sec / speed 5 until you have a smooth batter.
- Transfer the batter to a bowl and let it rest for about 30 minutes.
- Heat a nonstick skillet over medium heat and add a small swirl of oil. Give the batter a quick stir. Pour a small ladleful of batter (about 60–70 ml) into the hot skillet. Gently swirl the skillet so the batter spreads out thinly and evenly.
- Cook the crêpe for about 2 minutes, until the edges turn lightly golden and lift easily from the skillet. Flip with a spatula and cook the other side for another 1 minute.
- Repeat with the remaining batter. Stack the finished crêpes on a plate and cover with a clean kitchen towel to keep them soft and pliable.
- 1 bunch Fresh dill, 50 g Red bell pepper, 2 ShallotsAdd the stemmed dill, red bell pepper chunks, and halved shallots to the mixing bowl. Chop for 2 sec / speed 7. Scrape down the sides of the bowl with the spatula and repeat.
- 15 g OilNext, add the oil and sauté for 3 min / 100 °C / speed 1.
- 175 g Cream cheese, 50 g Greek-style yogurt, 1 tbsp Mustard, 1 tbsp Honey, ¼ tsp Black pepper, ¼ tsp SaltAdd the cream cheese, Greek yogurt, mustard, honey, pepper, and salt to the mixing bowl. Mix for 5 sec / speed 3 until smooth and creamy.
- 400 g Smoked salmon, 1 CucumberSpread an even layer of the dill cream cheese mixture over each crêpe, then top with smoked salmon and paper-thin cucumber slices.
- Roll the crêpes up tightly and chill in the fridge so the flavors meld together. Right before serving, slice them into bite-sized pinwheels and secure each roll with a toothpick.
Savory Smoked Salmon Crêpe Roll-Ups with Dill Cream Cheese Spread
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Ingredients
For the Batter
- 20 g Butter
- 300 g Milk
- 100 g Water
- 200 g All-purpose flour
- 3 Eggs medium
- 1 pinch Salt
For the Dill Cream Cheese Spread
- 1 bunch Fresh dill stems removed (25 g)
- 50 g Red bell pepper cut into chunks
- 2 Shallots halved
- 15 g Oil
- 175 g Cream cheese full-fat
- 50 g Greek-style yogurt 5% fat
- 1 tbsp Mustard medium-hot or Dijon
- 1 tbsp Honey
- ¼ tsp Black pepper
- ¼ tsp Salt
For Assembly
- 400 g Smoked salmon
- 1 Cucumber paper-thin slices
Instructions
- 20 g ButterAdd the butter to the mixing bowl and melt for 2 min / 70 °C / speed 2.
- 300 g Milk, 100 g Water, 200 g All-purpose flour, 3 Eggs, 1 pinch SaltAdd the milk, water, flour, eggs, and salt directly to the melted butter. Mix well for 30 sec / speed 5 until you have a smooth batter.
- Transfer the batter to a bowl and let it rest for about 30 minutes.
- Heat a nonstick skillet over medium heat and add a small swirl of oil. Give the batter a quick stir. Pour a small ladleful of batter (about 60–70 ml) into the hot skillet. Gently swirl the skillet so the batter spreads out thinly and evenly.
- Cook the crêpe for about 2 minutes, until the edges turn lightly golden and lift easily from the skillet. Flip with a spatula and cook the other side for another 1 minute.
- Repeat with the remaining batter. Stack the finished crêpes on a plate and cover with a clean kitchen towel to keep them soft and pliable.
- 1 bunch Fresh dill, 50 g Red bell pepper, 2 ShallotsAdd the stemmed dill, red bell pepper chunks, and halved shallots to the mixing bowl. Chop for 2 sec / speed 7. Scrape down the sides of the bowl with the spatula and repeat.
- 15 g OilNext, add the oil and sauté for 3 min / 100 °C / speed 1.
- 175 g Cream cheese, 50 g Greek-style yogurt, 1 tbsp Mustard, 1 tbsp Honey, ¼ tsp Black pepper, ¼ tsp SaltAdd the cream cheese, Greek yogurt, mustard, honey, pepper, and salt to the mixing bowl. Mix for 5 sec / speed 3 until smooth and creamy.
- 400 g Smoked salmon, 1 CucumberSpread an even layer of the dill cream cheese mixture over each crêpe, then top with smoked salmon and paper-thin cucumber slices.
- Roll the crêpes up tightly and chill in the fridge so the flavors meld together. Right before serving, slice them into bite-sized pinwheels and secure each roll with a toothpick.
