Smoked salmon crepe cake

Smoked salmon crepe cake

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  • 7:15 Prep
  • 0:50 Cook
  • 6 Servings
  • Challenging

Looking for a special occasion show-stopper? This smoked salmon and cream cheese crepe cake will deliver the wow factor.

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Nutrition information, Lunch recipes


  • 500g sliced smoked salmon
  • 550g soft cream cheese
  • 2 tablespoons milk
  • 2 tablespoons finely chopped chives
  • 2 teaspoons capers, rinsed, chopped, plus extra capers to serve
  • 2 teaspoons lemon juice, plus wedges to serve
  • Green salad, to serve

Crepes (makes about 25)

  • 1 cup (150g) plain flour
  • 1 1/4 cups (310ml) milk
  • 2 eggs
  • 40g unsalted butter, melted, plus extra to brush
  • Olive oil spray


  • Step 1
    Grease and line a 20cm springform cake pan with cling wrap, leaving plenty overhanging the sides.
  • Step 2
    For the crepes, combine flour, milk, eggs and butter in a food processor, season with salt and pepper, then process until smooth. Strain into a jug, then stand at room temperature for 30 minutes.
  • Step 3
    Meanwhile, roughly chop 150g smoked salmon and set aside. Place the remaining salmon in the cleaned processor with the cheese, milk, chives, capers, lemon zest and juice.
  • Step 4
    Process until smooth, then transfer to a bowl and fold through the chopped salmon.
  • Step 5
    Spray a 20cm crepe pan with olive oil spray and place over medium heat.
  • Step 6
    Pour in enough batter just to coat the base of the pan (about 1/4 cup or 60ml), returning any excess to the jug. Cook for 1-2 minutes each side until light golden, stacking crepes between sheets of baking paper as you go, to make about 25 crepes. Allow to cool.
  • Step 7
    To assemble the cake, layer the pancakes in the pan, spreading each with a thin layer of the filling and finishing with a crepe. Fold in the overhanging wrap to cover, then press down gently. Chill overnight to set.
  • Step 8
    When ready to serve, transfer the cake to a serving platter, then cut into thin slices and serve with lemon wedges and a green salad


  • 2586 kj


  • 43g

    Fat Total

  • 25g

    Saturated Fat

  • 1g


  • 34g


  • 222mg


  • 1420.8mg


  • 6g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little, Food director – delicious.
  • Image credit: Brett Stevens
  • Publication:



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