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Crepes Bedouin

Labneh and salmon pancakes


  • 250ml (1 cup) of milk
  • 180ml (3/4 cup) of unbleached all-purpose flour
  • 15 ml (1 tbsp) of olive oil
  • 2 eggs
  • 15 ml (1 tbsp) herbs
  • Salt and pepper
  • Melted butter for cooking

For garnish

  • Labneh spreatable cheese (le Bédouin)
  • Smoked salmon
  • Fresh dill
  • Capers
  • Fresh sliced avocado


  1. In the blender, mix all the ingredients until the dough is smooth and homogeneous. Salt and pepper
  2. In a non-stick pan about 8 inches (20 cm) in diameter, lightly brushed with butter, cook eight pancakes one by one with about 1/4 cup (60 mL) of dough, browning on both sides. Place cooked pancakes on a plate as you go and cover with foil to prevent drying. Reserve
  3. Spread Labneh cheese and smoked salmon, add the avocado pieces
  4. Add a few capers and the fresh dill (to taste)
  5. Roll the pancakes very tight and cut into stump.

Bon appetit!

Chef Audrey Gendron de Audrey traiteur

Audrey Gendron – 579 363-1144 –