These super easy crepes stuffed with sweet salmon and bits of broccoli are a terrific addition to any brunch menu.
I’m a home cook. While I attend cooking classes, I have no desire to learn to cook complicated dishes, nor do I have the time. Still, every so often, I like to pretend that I’m an Iron Chef producing culinary creations that amaze my family and friends.
I’m sure a French chef would find my crepe recipe lacking in more than one way – but I have to say, they were fun to make and I think they made a very nice wrapping for this salmon and broccoli filling.
So here’s to pretending that I’m a fancy shmancy chef for a day. I’ll never make it on Iron chef, but my family loves me anyway. It sounds like I’m a winner to me. Happy cooking!
Don’t forget to leave a comment if you are interested in NuNaturals Stevia Giveaway!
Healthy cooking tip . . .
Don’t throw away that half a salmon filet, chicken breast, or piece of grilled steak. They make a great protein source for lunch the next day in a salad.
- 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 tsp dijon mustard
- 1/2 cup light sour cream
- 1 tablespoon lemon zest
- 4 tablespoons light sour cream
- 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.
Nutrition Per Serving
Calories: 263, Weight Watchers PointsPlus 6
Total Fat: 8.99g
Total Carbs: 16.67g
Dietary Fiber: 2.54g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.