Light and Cream-Filled Salmon Crepes
Serving Size / Yield
- 1 1/2 C. Skim Milk
- 8 Tbs. Unsalted Butter, divided
- 3 Eggs
- 1 1/2 C. All-Purpose Flour
- 3/4 tsp. Salt
- 1/3 C. Chives, chopped
- 8 oz. Low-Fat Cream Cheese, softened
- 2 Tbs. Lemon Zest
- 1 Medium Shallot, minced
- 1 tsp. Dried Dill
- 1/4 tsp. Worcestershire Sauce
- Ground Black Pepper, to taste
- 1 Tbs. Coconut Oil
- 16 Large Lettuce Leaves
- 1 tsp. Olive Oil
- 1 tsp. Balsamic Vinegar
- 1/2 lb. Smoked Salmon Slices
- 8 Whole Chives
In a medium-sized bowl, whisk together the milk, 6 Tbs. of melted butter and eggs with 1/2 cup of water. In a large bowl, mix together the flour and salt. Whisk the milk mixture into the flour. Stir in the chopped chives. Strain the batter into a large measuring cup and refrigerate for 1 hour.
Meanwhile, in a large mixing bowl, blend the cream cheese with 2 Tbs. of softened butter, lemon zest, shallot, dill, and Worcestershire sauce. Season cream cheese mixture with pepper and set aside.
Warm up coconut oil in a large skillet over medium heat. Pour 1/3 cup of the crepe batter into the skillet. Swirl the pan to coat evenly with batter. Cook the crepe for about one minute until the bottom is golden. Flip the crepe and continue cooking for 30 seconds. Transfer the crepe to a plate. Repeat with the remaining batter.
In a medium bowl, toss the lettuce together with the olive oil and balsamic vinegar. Fold the crepes in half. Spread 2 Tbs. of the cream cheese mixture down the center of each crepe. Layer atop the cream cheese, in order, the salmon, 2 lettuce leaves, and 1 chive. Fold one side of a crepe over the filling, then tightly roll up to close. Repeat with the remaining crepes and serve.