These hearty, savory Crepes/Crepini are stuffed with cooked Salmon, mashed potatoes, caramelized onion, and cream cheese. Turn your leftover dinner into these delicious wraps!


Crepini with Salmon and Potatoes main served
 
The idea for this recipe came to me from my old French Salmon Potato Pie recipe that I was trying to recreate after eating out at the French restaurant in one of the best Disney Parks – Epcot in Florida!
 
We ordered French Salmon Pie from the menu and got a tiny sliver of it for a whopping $28 apiece and that was several years ago. 
 
Mind you, we’ve waited 2 hours to get in, hungry as can be, and then getting this tiny piece?
 
So we ordered a few more very expensive bite-size items from the menu, paid our bill, and still were incredibly hungry went to the Moroccan village to finish this off with a large $15 sandwich! 
 
 
Crepini with Salmon and Potatoes inside

Crepini Egg Wraps

I was so happy to find Crepini Egg Wraps at Costco.  They are fantastic to have on hand and I buy them every time we shop there.
 
The Egg Wraps are big and light but also very delicate.
 
Find Crepini wraps in many local supermarkets such as Publix or you can go straight to the Crepini website here and see exactly who carries them in your area.

They are ALL NATURAL • GLUTEN-FREE • ZERO NET CARBS • KETO FRIENDLY • DAIRY-FREE • SUGAR-FREE • KOSHER

Each Egg Wrap is only 30 calories and zero net carbs. 

Crepini Egg Wraps Costco

I have discovered another Crepini product – “Naked Crepini” and made another delicious recipe that I’m sure you will love: Creamy Chicken Crepini recipe

I’m a self-proclaimed Frankenstein in the kitchen and like to give my food a second chance at life. 

And since we don’t want to eat the same dinner the next day, I try to create a NEW dinner from the leftovers. This is how I come up with new recipes!

WHAT’S INSIDE THESE CREPINI/CREPES

If you have leftover mashed potatoes, it makes it even simpler! Or you can use the ones from Costco as well. They are pretty good!

Crepini with Salmon and Potatoes prep1

Ingredients:

  • 1 1/2 to 2 pounds Cooked Salmon
  • 2 cups mashed potatoes
  • 1 large onion, sliced and caramelized
  • 4 to 5oz. plain whipped cream cheese or with chives
  • fresh dill or your favorite herbs
  • Crepini Egg Wraps, 14 wraps
  • sliced colorful tomatoes, green onion, herbs for decorating

Now you’re going to stuff and wrap up your crepes!

You can fill Crepini according to your personal preference: more mashed than salmon or vice versa.

Crepini with Salmon and Potatoes prep2

Directions:

  • Spread about a tablespoon of whipped cream cheese on the lower part of the crepe.
  • Add about 2 Tbsp. cooked Salmon, 1 Tbsp. mashed potatoes and 1 Tbsp. caramelized onion. (Feel free to add additional spices, herbs but it’s delicious just with these 4 ingredients).
Crepini with Salmon and Potatoes prep3
  • Fold the lower edge of the crepe up over the filling.
  • Now fold the sides of the crepe inward, as though you’re folding an envelope.
  • Roll the crepe up and over the filling like a burrito, tucking the edges in as you roll.
Crepini fold
 
When the Crepini are stuffed and rolled, you are ready to fry them.
 
Crepini stack

All 14 Crepinis are ready for the next step!

14 Crepini stack
  • Heat 2 Tbsp. Olive oil in a non-stick skillet.
  • Add the stuffed Crepini in a single layer and fry over medium-high heat, turning once, until golden and crisp, for about 3-5 minutes.
Crepini with Salmon and Potatoes prep4
  • Add sliced tomatoes, green onion, and your favorite herbs. I’ve used homegrown Oregano. 
  • Serve and enjoy!
  • You can serve them as is or with a little sour cream.
  • Store them in the fridge for up to a week.
Crepini in skillet with tomatoes and green onion

Turn your leftover dinner into these delicious Wraps!

Crepini with Salmon and Potatoes side

These Crepini/crepes can be filled with all kinds of leftovers: chicken, beef, potatoes, vegetables, fruit … the possibilities are endless.

Alternative Crepini fillings: 

  • Bacon and Egg
  • Creamy Chicken Crepini
  • Leftover chicken
  • Nutella and sliced bananas
  • Nutella and strawberries
  • Caramelized apples, cinnamon, and raisin
  • Chopped strawberries, sugar, lemon juice (let sit in the refrigerator for at least 15 minutes)
  • Cream cheese, sugar, vanilla extract
  • Jam or preserves

These Crepini wraps make the perfect snack, breakfast, lunch, or dinner.  The taste is similar to breakfast burritos, but with crepes instead of flour tortillas.

Crepini with Salmon and Potatoes main served

Crepes/Crepini with Salmon and Potatoes

Yield: 14 crepes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These hearty savory Crepes/Crepini are stuffed with cooked Salmon, mashed potatoes, caramelized onion, and cream cheese. Turn your leftover dinner into these delicious Wraps!

Ingredients

  • 1 1/2 to 2 pounds Cooked Salmon
  • 2 cups mashed potatoes
  • 1 large onion, sliced and caramelized
  • 4 to 5oz. plain whipped cream cheese or with chives
  • fresh dill or your favorite herbs (optional)
  • Crepini Egg Wraps, 14 wraps
  • sliced colorful tomatoes, green onion, herbs for decorating

Instructions

    1. Spread about a tablespoon of whipped cream cheese on the lower part of the crepe.
    2. Add about 2 Tbsp. cooked Salmon, 1 Tbsp. mashed potatoes and 1 Tbsp. caramelized onion. (Feel free to add additional spices, herbs but it’s delicious just with these 4 ingredients).
    3. Fold the lower edge of the crepe up over the filling.
    4. Now fold the sides of the crepe inward, as though you’re folding an envelope.
    5. Roll the crepe up and over the filling like a burrito, tucking the edges in as you roll.
    6. Heat 2 Tbsp. Olive oil in a non-stick skillet.
    7. Add the stuffed Crepini in a single layer and fry over medium-high heat, turning once, until golden and crisp, for about 3-5 minutes.
    8. Add sliced tomatoes, green onion, and your favorite herbs. I’ve used homegrown Oregano. 
    9. Serve and enjoy!
    10. You can serve them as is or with a little sour cream.
    11. Store them in the fridge for up to a week.

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