Ingredients: 2 cups broccoli florets, cut into small pieces,1 tablespoon butter,2 teaspoons dijon mustard,1 large egg white,2 tablespoons lemon juice,1 tablespoon lemon thyme, fresh finely chopped,1 tablespoon lemon zest,1/4 cup low fat milk,4 tablespoons reduced fat sour cream,8 ounces wild Alaskan Salmon filets, cooked and flaked into pieces,1 pinch salt,2 tablespoons shallot, finely minced,1/4 cup water,1/2 cup whole wheat pastry flour
Instructions:
- 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.
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