Salmon and Broccoli Crepes

Photo: Kristi Rimkus

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

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.

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.

Combine remaining sour cream and lemon zest.

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.

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.