Smoked Salmon Crepes

Smoked Salmon Crepes
with herbed cheese & fresh spinach

Makes 8 crepes; total time: 40 minutes + crepe-making



For the filling:

8 oz. neufchatel cheese, softened
3 Tablespoons each: Minced fresh chives and dill
1 Tablespoon lemon juice
1 Tablespoon sour cream
1 teaspoon minced lemon zest
1/4 teaspoon black pepper

Blend cheese, chives, dill, lemon juice, sour cream, zest, and pepper in a bowl using a hand mixer.
Spread 2 Tablespoons cheese filling onto half of each crepe. Top with 1 oz. salmon, then 2 or 3 spinach leaves. Fold bottom half of crepe up, then carefully fold again to make a triangle shape. Repeat with remaining crepes. Recipe says to serve crepes with Cherry Tomato Salad. We didn't but, good without it.

Basic Crepes:

Makes about 10 crepes.

2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 Tablespoons vegetable oil or melted unsalted butter
1/4 teaspoon kosher salt

Combine eggs, milk, flour, oil and salt in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.

Heat a 10 inch nonstick skillet over medium heat for 2-3 minutes. Spray bottom and sides of skillet with nonstick spray. Measure 1/4 cup of batter; pour it to the side of the skillet. Immediately twirl skillet to coat bottom.

Cook crepe until edges begin to brown, about 1 minute. Loose crepe around edge with a heat-proof spatula. Gently pick up crepe with your fingers, and flip it. Cook 20-30 seconds. Transfer crepe to a wire rack to cool. Continue cooking crepes, coating pan with nonstick spray for each one.

For best results, whisk the batter anew before cooking each crepe.

Per crepe: 90 calories, 4g total fat (1g sat); 37 mg cho; 11g carb; 88mg sodium; 1g fiber; 4g protein.

Credit goes to CuisineAtHome.com (from Issue 74 April 2009)