Salmon and avocado pancake stack


  • 1 Pack of Deeghuys Mini Crêpes
  • Filling:
  • 250g smoked salmon, roughly chopped
  • 200ml Greek yogurt
  • 100ml soft cream cheese
  • 60ml fresh dill, chopped plus extra to serve
  • 10ml lemon zest
  • Avocado Salsa:
  • 2 Avocados, diced
  • 10ml lemon juice
  • Salt and pepper to taste
  • 2 teaspoons capers, rinsed


  • Defrost Deeghuys Crêpes
  • Meanwhile, make the filling and mix salmon, yogurt, cream cheese, dill and lemon zest in a mixing bowl.
  • Combine the ingredients for the avocado salsa just before serving.
  • To assemble for the pancake stack, layer the pancake with the filling and top with the avocado salsa.  Garnish with capers and fresh dill.  Serve with a green salad for a light meal.


Fill Deeghuys Crêpes with a filling of your choice, sprinkle with cheese and bake for 15 minutes at 180°C.

Deeghuys Crêpes are delicious with traditional cinnamon sugar.  Add a small squeeze of lemon.

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