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Norwegian Crêpes

Crepe - banner

Chef Andre Desautel
Promenade Café & Wine

Smoked rainbow trout adds a subtle yet strong flavour. Smoked salmon can be substituted and is available at Gimli Fish Market.

1 egg (Nature’s Farm)
1/4 cup 2% milk
1/3 cup flour
Pinch salt & sugar

Smoked Trout Filling
2 Tbsp smoked trout
1/4 cup spinach
1 Tbsp capers
1 Tbsp pickled red onion

Garlic Cream Cheese
1 brick cream cheese (250g)
1 lemon, juiced
1 tsp parsley, chopped
Pinch of salt and pepper
2 garlic cloves, minced


1/4 cup Bothwell Swiss cheese, grated
1 Tbsp pickled red onion
1 tsp green onions, chopped


  1. In a blender, combine flour, sugar, salt, milk, eggs. Purée until mixture is smooth and bubbles form on top (approximately 30 seconds).
  2. In a 10″ pan over low heat, cover with non-stick spray.
  3. Add 2 Tbsp of crêpe batter.
  4. Loosen edge of crêpe with rubber spatula, then use fingertips to quickly flip. Cook for 30 seconds. Set aside.

Smoked Trout Filling

  1. In a large pan on medium heat, sautée spinach, smoked trout, pickled red onion, and capers, until almost fully cooked. Set aside.

Garlic Cream Cheese

  1. Blend all garlic cream cheese ingredients together (except parsley) until mixture is white and creamy. Fold in parsley. Set aside.

Norwegian Crêpes

  1. Spread 1 tsp garlic cream cheese mixture on each crêpe. Add smoked trout filling.
  2. Gently roll crêpes and fold ends inward.
  3. Sprinkle cheese on top and broil until melted.
  4. Garnish with pickled red onions and green onions. Serve with pan fries.

Yield 2 servings


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