Salmon and Broccoli Crepes
Salmon and Broccoli Crepes is a pescatarian recipe with 4 servings. This breakfast has 208 calories , 17g of protein , and 9g of fat per serving. For $1.9 per serving , this recipe covers 20% of your daily requirements of vitamins and minerals. Only a few people really liked this Mediterranean dish. Head to the store and pick up egg white, butter, milk, and a few other things to make it today. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes . Taking all factors into account, this recipe earns a spoonacular score of 65% , which is solid. If you like this recipe, take a look at these similar recipes: Fancy Shmancy Salmon and Broccoli Crepes , Chicken Broccoli Crepes , and Chicken Broccoli Crepes .
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Ingredients
Instructions
Combine milk, water, egg and melted butter in a small bowl.
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.
Combine remaining sour cream and lemon zest.
Heat a medium non-stick skillet over medium heat and spray with cooking spray.
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.
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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