Salmon And Broccoli Crepes Recipe

Name: Salmon And Broccoli Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat pastry flour; 1 large egg white; 1/4 cup low fat milk; 1/4 cup water; 1 pinch salt; 1 tablespoon butter; 2 cups broccoli florets cut into small pieces; 8 ounces salmon filets wild Alaskan, cooked and flaked into pieces; 2 tablespoons shallot finely minced; 1 tablespoon lemon thyme fresh finely chopped; 2 tablespoons lemon juice; 2 teaspoons dijon mustard; 1/2 cup light sour cream; 1 tablespoon lemon zest; 4 tablespoons light sour cream

Servings: persons

1/2 cup whole wheat pastry flour
1 large egg white
1/4 cup low fat milk
1/4 cup water
1 pinch salt
1 tablespoon butter
2 cups broccoli florets cut into small pieces
8 ounces salmon filets wild Alaskan, cooked and flaked into pieces
2 tablespoons shallot finely minced
1 tablespoon lemon thyme fresh finely chopped
2 tablespoons lemon juice
2 teaspoons dijon mustard
1/2 cup light sour cream
1 tablespoon lemon zest
4 tablespoons light sour cream

1
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.
2
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.
3
Combine remaining sour cream and lemon zest.
4
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.
5
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.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup whole wheat pastry flour, 1 large egg white, 1/4 cup low fat milk, 1/4 cup water, and more.

Yes, Salmon And Broccoli Crepes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Broccoli Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions