Smoked Salmon and Cheese Crepes
  • 8 oz. Kraft® Philadelphia® cream cheese (softened or use whipped)
  • 16 oz. Sargento® ricotta cheese (whole milk)
  • 2 table Spoons Locatelli® parmesan or romano grated cheese
  • Fresh chopped parsley
  • Coarse ground black pepper
  • ¼ cup olive oil
  • 1 large egg
  • 8-12 medium crepe shells
  • 12-14 oz MacKnight® Authentic Scottish cold-smoked salmon


  1. Combine all ingredients in a large mixing bowl except for crepes, black pepper, and Salmon. Fold ingredients together so they are well blended but not over mixed.
  2. Lay out crepes and evenly distribute cheese mix to whatever the number of crepes is.
  3. Roll each crepe in the form of a cone placing the majority of the filling at the opening of the crepe.
  4. Bake in a 350 F oven for 18-20 minutes or until warmed all the way through.
  5. Arrange Crepes on a platter or individual plates; lay Cambridge House® Royal smoked salmon slices over top of the crepes, then garnish with parsley and black pepper. Serve immediately.

Serves 4-8