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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Combine milk, water, egg and melted butter in a small bowl.
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Step 2

  • 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.
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  • Length: 12 minutes

Step 3

  • Combine remaining sour cream and lemon zest.
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Step 4

  • Heat a medium non-stick skillet over medium heat and spray with cooking spray.
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Step 5

  • 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.
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  • Length: 2 minutes

Step 6

  • 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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