Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon (Low-Carb, Ready in 15 Minutes)
Some mornings call for a breakfast that is deeply nourishing, beautifully vibrant and completely guilt-free and these Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon were born from exactly that. An intentional craving for a fresh, low-carb breakfast that doesn't compromise on flavor or style. Made entirely from scratch using crisp, fresh spinach blended right into the batter, these delicate green crepes boast a stunning color that instantly elevates your morning table.
There is an effortless artistry in the plating of this dish. Swirled with rich, velvety cream cheese and lined with premium ribbons of savory smoked salmon, each roll-up cuts into elegant, pinwheel-style rounds that look like they belong in a classy bistro.
Because they are so inherently elegant and easy to handle, their beauty extends far beyond the breakfast hour. While they make for a spectacular, high-protein start to your day, these roll-ups double as a sophisticated, crowd-pleasing appetizer for your next weekend brunch or evening gathering. Bright, clean and beautifully balanced, it’s a recipe that turns clean eating into a true gourmet celebration.
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Why you will love this recipe
These Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon are a low carb spinach crepe roll up with smoked salmon that’s ready in 15 minutes. Perfect for spinach crepe pinwheels for party appetizers, holiday finger foods smoked salmon, easy plated cold starters for dinner party, gourmet cold appetizer platters for entertaining and showstopper baby shower savory snacks, they’re always a crowd-pleaser.
- First, this is truly an easy spinach crepe recipe. You need only five basic ingredients for the crepes, no special technique and 15 minutes from start to finish.
- Next, the roll-ups are naturally low-carb and rich in protein, which makes them a filling, wholesome option for busy mornings.
- In addition, you get plenty of bites. Each crepe cuts into 6 pieces, or into 8 pieces if you use a larger pan for thinner crepes.
- Finally, they are flexible. With rice flour or no flour, they are gluten-free, and the swaps below make them dairy-free, vegetarian or vegan.
What you will need
Made with just five ingredients, these easy 5-ingredient spinach crepes with cream cheese and smoked salmon turn into vibrant green crepes and green spinach pinwheels that look gourmet but couldn’t be simpler.
- Spinach: fresh or frozen, which gives the crepes their color and a mild, earthy flavor.
- Eggs: large eggs, which bind the batter and add protein.
- Flour: rice flour or all-purpose flour, just enough to give the batter body.
- Salt: simple seasoning for the savory crepe.
- Butter or oil: a little, for greasing the pan.
- Cream cheese: softened, for a creamy, tangy spread.
- Smoked salmon or trout: thinly sliced, for a rich, savory bite.
- Cucumber: one medium, shaved into thin ribbons for freshness and crunch.
See recipe card for quantities.
Instructions how to prepare it
Blend (2-5 minutes). Add 7 oz (200 g) spinach, 2 large eggs, 1 tablespoon (8 g) flour, salt to a blender. Blend until completely smooth and bright green. Add the flour in doses, starting with about half a tablespoon, then check the texture. The batter should pour like thin pancake batter. Depending on the type of flour, you may need a little more or less.
Cook. Heat the pan. Warm a 9½-inch (24 cm) nonstick skillet with a lid over medium heat, then grease it lightly. This is the size used for this recipe. For thinner crepes that you can cut into more pieces, use a 10 to 11-inch (26-28 cm) pan instead. Pour in about ¼ of the batter and tilt the pan so it spreads thin and even. Cover and cook about 1½ minutes. Flip carefully and cook another 30 to 60 seconds. In a larger pan, the thinner crepe cooks a little faster, so check it early. Move the crepe to a plate.
Fill. Spread cooled crepe with a thin layer of the 3.5 oz (100 g) cream cheese, about 1 heaping tablespoon. Lay the 4 oz (115 g) smoked salmon and the cucumber ribbons on top.
Roll and slice. Roll crepe up snugly. With the 9½-inch (24 cm) pan, slice the roll into 6 pieces, about 1½ inches (4 cm) each, for 24 roll-ups in all. With a 10 to 11-inch (26-28 cm) pan, the crepe is wider and thinner, so slice each roll into 8 pieces, about 1¼ inches (3 cm) each, for 32 roll-ups in all.
Serve. Serve right away or cool in the fridge before serving.
Expert tips
Don’t overheat the pan.
Medium heat gives you a tender crepe instead of crispy edges.
More tips to consider:
- Choose the pan for the result you want. A 9½-inch (24 cm) pan gives slightly thicker, sturdier crepes that are easy to flip and cut into 6 pieces. A 10 to 11-inch (26-28 cm) pan gives thinner, wider crepes that cut into 8 pieces, but they are more delicate.
- Use the lid. It steams the top, so you get a gentle cook without a tricky flip.
- Let the crepes cool before filling. Warm crepes melt the cream cheese and make rolling messy.
- Pat the cucumber dry. This keeps the roll-ups crisp instead of watery.
- Chill for 10 minutes if you have time. This gives you extra clean pinwheels, especially with the 8-piece cut.
- Add the flour in doses. Different flours absorb differently, so you may need a little more or less.
- In case using frozen spinach, squeeze completely dry and blend until silky. Extra water makes crepes soggy and hard to flip, and leftover bits of leaf can tear holes in the batter. To keep the 15-minute timing, thaw frozen spinach in the microwave for 2 minutes.
Recipe substitutions
As easy spinach crepes and low carb crepes, they’re also keto spinach crepes, perfect for a keto breakfast or easy low carb breakfast, and they double as high protein spinach egg wraps for breakfast for a high protein breakfast that’s among the best healthy breakfast ideas. Prep ahead for low carb breakfast mealprep and savory breakfast meal prep. Naturally gluten-free crepes (try gluten-free spinach crepes with rice flour) and easy to adapt as dairy-free crepes or vegetarian crepes, these savory crepes suit every table.
- Vegetarian: Leave out the fish and use thin avocado slices, smoked tofu, or extra cucumber and radish. The eggs stay.
- Gluten-free: Use rice flour, or skip the flour for a very delicate crepe. Check that your smoked salmon has no added gluten.
- Dairy-free: Use dairy-free cream cheese, hummus or mashed avocado instead of cream cheese, and oil instead of butter.
- Vegan: Replace the 2 eggs by blending the spinach with ½ cup (60 g) chickpea flour and ¾ cup (180 ml) water. Fill with dairy-free cream cheese, avocado, cucumber and smoked tofu or carrot ribbons.
- Similar products: Smoked trout or lox works for salmon. Neufchâtel, herbed cream cheese or Greek yogurt cheese works for cream cheese. Baby kale or chard can replace some of the spinach.
his is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Recipe Variations
- Brunch style: Add capers, red onion and fresh dill for a bagel-and-lox flavor.
- Savory warm: Fill with ham and Swiss cheese and warm the roll in a pan.
- Protein-packed: Use seasoned ground turkey or beef with a little cheese.
- Fresh and light: Use cottage cheese with dill, or avocado with turkey and tomato.
- Holiday platter: Arrange the pinwheels in a wreath for Christmas, or add pickled beets for Valentine’s Day.
- Cultural twist: Spread with labneh or with herbed goat cheese and roasted peppers.
How to Serve
Serve these cream cheese and smoked salmon crepes as savory crepe roll ups for brunch, an easy savory brunch appetizer with spinach crepes. They also shine as easy appetizer recipes, smoked salmon roll ups, cream cheese roll ups, and spinach pinwheels.
Serve the pinwheels at room temperature or chilled on a platter, garnished with fresh dill, lemon wedges and a few cracked peppercorns. Serve 6 pieces per person for a light lunch with a green salad, or set out the full platter for party tables and brunch. They also pair well with fruit or a cup of coffee.
For warm fillings such as ham and cheese, heat a plain filled crepe in a skillet over low heat for 1 to 2 minutes per side until warmed through. Don’t warm the salmon version, since it is best enjoyed fresh.
What Equipment to Use
- blender
- 9½-inch (24 cm) nonstick skillet with a lid (or a 10 to 11-inch / 26-28 cm skillet for thinner crepes and 8 pieces each)
- spatula
- vegetable peeler for the cucumber ribbons
- sharp knife.
How to Store Leftovers
- Refrigerate: Store the filled roll-ups in an airtight container in the fridge for up to 24 hours. Fish rolls are best enjoyed fresh.
- Make ahead: Stack cooked, unfilled crepes between sheets of parchment paper and refrigerate for up to 1 day. Fill and roll just before serving.
- Freeze: Freeze plain, unfilled crepes stacked between parchment in a freezer bag for up to 2 months. Thaw overnight in the fridge. Don’t freeze the filled roll-ups, because the cucumber turns watery and the cream cheese texture changes.
Frequently Asked Questions (FAQ)
A 9½-inch (24 cm) nonstick skillet works well and gives sturdy crepes that are easy to flip. For thinner crepes and more pieces, use a 10 to 11-inch (26-28 cm) pan.
Yes. Thaw it fully and squeeze out as much water as you can before blending. Fresh baby spinach works well too.
Rice flour gives the most delicate, naturally gluten-free crepe, and all-purpose flour works well too. Add either one in doses and check the batter, since you may need more or less depending on the flour.
Yes. Use rice flour (or skip the flour for a very delicate crepe) and swap the cream cheese for dairy-free cream cheese or mashed avocado.
Yes. For vegetarian, replace the salmon with avocado or smoked tofu. For vegan, use the chickpea flour batter in the substitutions section.
Usually the batter is too thin or the pan is too hot. Add a pinch more flour, lower the heat and use the lid to cook the top. Crepes made in a larger pan are thinner and more delicate, so handle them gently.
Yes. Cook the crepes up to a day ahead and stack them between parchment paper. Fill and roll just before serving.
Freeze the plain crepes for up to 2 months, but not the filled rolls.
Absolutely. It’s a great treat for breakfast or any time of the day, since it’s light but satisfying.
Final Thoughts
These Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon (Low-Carb, Ready in 15 Minutes) prove that a simple, wholesome meal can still look impressive. Make a batch for a lazy weekend, a holiday table or a quick lunch, and change the filling to suit your guests.
These roll-ups fit the calendar well. The green color makes them a natural for St. Patrick’s Day, and they suit Easter brunch, Mother’s Day, baby showers and spring gatherings. They also work for Christmas and New Year’s Eve appetizer tables, since they are festive, bite-size and easy to prepare ahead.
If you try it, leave a comment and a star rating below and I would love to hear how it turned out. Pin this recipe among your brunch recipes, savory breakfast and savory breakfast ideas so you can find it again.
Enjoy easy cooking!
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Pairing
These are my favorite dishes to serve with Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon (Low-Carb, Ready in 15 Minutes):
Easy Spinach Crepe Roll-Ups with Cream Cheese & Smoked Salmon (Low-Carb, Ready in 15 Minutes)
Ingredients
- 7 oz 200 g fresh or frozen spinach (if frozen, thaw and squeeze out excess water)
- 2 large eggs
- 1 tablespoon 8 g rice flour or all-purpose flour, added in doses
- Salt to taste
- A little butter or oil for the pan
- 3.5 oz 100 g cream cheese, softened
- 4 oz 115 g smoked salmon or trout, sliced thin
- 1 medium cucumber sliced into thin ribbons
Instructions
- Blend (5 minutes). Add 7 oz (200 g) spinach, 2 large eggs, 1 tablespoon (8 g) flour, salt and pepper to a blender. Blend until completely smooth and bright green. Add the flour in doses, starting with about half a tablespoon, then check the texture. The batter should pour like thin pancake batter. Depending on the type of flour, you may need a little more or less.
- Cook. Heat the pan. Warm a 9½-inch (24 cm) nonstick skillet with a lid over medium heat, then grease it lightly. This is the size used for this recipe. For thinner crepes that you can cut into more pieces, use a 10 to 11-inch (26-28 cm) pan instead. Pour in about ¼ of the batter and tilt the pan so it spreads thin and even. Cover and cook about 1½ minutes. Flip carefully and cook another 30 to 60 seconds. In a larger pan, the thinner crepe cooks a little faster, so check it early. Move the crepe to a plate.
- Fill. Spread cooled crepe with a thin layer of the 3.5 oz (100 g) cream cheese, about 1 heaping tablespoon. Lay the 4 oz (115 g) smoked salmon and the cucumber ribbons on top.
- Roll and slice. Roll crepe up snugly. With the 9½-inch (24 cm) pan, slice the roll into 6 pieces, about 1½ inches (4 cm) each, for 24 roll-ups in all. With a 10 to 11-inch (26-28 cm) pan, the crepe is wider and thinner, so slice each roll into 8 pieces, about 1¼ inches (3 cm) each, for 32 roll-ups in all.
- Serve. Serve right away or cool in the fridge before serving.
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