Wild Salmon Crepes

30 minutes Prep: 15 minutes Cook: 15 minutes

514 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

213	grams	salmon, canned	pink, Alaska
75	grams	spinach, frozen	chopped, thawed, drained
90	grams	flour, all-purpose
1	each	egg
150	ml	milk
1	pinch	salt
4	teaspoons	vegetable oil
15	grams	butter
90	ml	milk
100	grams	mushrooms, wild	or button mushrooms
1/2	teaspoon	tarragon	freshly chopped
1	x	salt and black pepper
2	tablespoons	greek yogurt
1	teaspoon	walnut oil
1	x	lettuce leaves	red
1	x	spinach	fresh, leaves

Directions

Drain can of salmon, reserving the juice.

Break fish into large pieces.

Set aside.

Mix together the spinach and 75g / 3oz of the flour.

Beat the egg and milk and add gradually to the flour.

Beat well to remove lumps.

Season with salt.

Heat a drop of oil in a crepe or frying pan.

Put 2-3 tablespoons of pancake batter into the pan and rotate gently to spread evenly.

Cook over a moderate heat until the pancake begins to lift.

Turn over to cook other side.

Repeat until the batter is used up.

Keep crepes warm.

Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk.

Stir briskly to prevent lumps.

Add the salmon to the sauce with the mushrooms, seasoning and yogurt.

Heat through.

Put salmon filling onto each pancake and fold into triangles.

Arrange on a serving plate.

Keep warm.

Heat the walnut oil in a pan and quickly fry the remaining mushrooms.

Garnish the pancakes with mushrooms, lettuce and spinach leaves.

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Nutrition Facts

Serving Size 245g

Amount per Serving

Calories 514 45% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 199mg	66%
Sodium 543mg	23%
Total Carbohydrate 37.0g	12%
Dietary Fiber 3.0g	11%
Sugars 1.0g
Protein 34.0g	68%

Vitamin A	98%		Vitamin C	2%
Calcium	39%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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