Salmon and Broccoli Crepes

Ingredients

1/4 cup low fat milk
1/4 cup water
1 pinch salt
1 tablespoon butter
2 cups broccoli florets, cut into small pieces
8 ounces wild Alaskan Salmon filets, cooked and flaked into pieces
2 tablespoons shallot, finely minced
1 tablespoon lemon thyme, fresh finely chopped
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 tablespoon lemon zest
4 tablespoons light sour cream

Preparation

1
Combine milk, water, egg and melted butter in a small bowl. Add flour and salt and whip until well blended. Allow to sit for 10 minutes.
2
Steam broccoli until just tender, and combine salmon, shallot, thyme, lemon juice, dijon and 1/2 cup sour cream. Chop pieces of salmon and broccoli with a spoon if you have extra large pieces. Warm salmon mixture in the microwave for 2 minutes.
3
Combine remaining sour cream and lemon zest.
4
Heat a medium non-stick skillet over medium heat and spray with cooking spray. Add 1/4 cup crepe batter to the pan and swirl around to create an even pancake. Cook 1 – 2 minutes on the first side to brown crepe, then flip and brown the other side. Crepes cook quickly because they are so thin. Remove to a plate and keep warm.
5
Fill a crepe with 1/4 salmon lengthwise and gently roll. Slice in half on a diagonal and top with a tablespoon of sour cream and lemon zest mixture.

 



About

These fancy crepes are easy to make and healthy too!

Yield:

4

Added:

Wednesday, June 1, 2011 - 6:32am

Creator:

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