Recipes

Salmon

Salmon and Goat Cheese Crepes

Ingredients

• 3 large eggs
• 1-1/4 cups 2% milk
• 1/2 cup water
• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 3/4 teaspoon salt

FILLING:

• 12 ounces fresh goat cheese
• 3/4 cup roasted sweet red peppers
• 1 tablespoon plus 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons smoked paprika
• 1 garlic clove, peeled and halved
• 1 pound smoked salmon fillets
• 2 cups fresh baby spinach
• 3 tablespoons capers, drained
• 1 tablespoon snipped fresh dill

Description

1. In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
2. Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use.
3. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
4. Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese.