Salmon and Broccoli Crepes
By: Kristi Rimkus
Published: Wednesday, June 1, 2011 - 6:32am

Ingredients




1/2 cup whole wheat pastry flour
1 large egg white
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
1/2 cup light sour cream
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!