Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce Recipe

Name: Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Frozen Chopped Spinach (10 Oz Package); 3 Large Eggs; 1- 1/2 cup Almond Milk; 1/2 cups Quinoa Flour; 1/2 cups Brown Rice Flour; 1 bunch Scallions, Trimmed And Minced (Only Use The White Parts); ⅓ cups Fresh Dill, Chopped (Make Sure To Use Fresh Dill Here. It Really Does Make A Difference); 1 pinch Cayenne Pepper; Salt And Freshly Ground Black Pepper, To Taste; 1/2 cups Water + More If Needed For Thinning The Batter; 2 Tablespoons Coconut Oil; 1 cup Greek Yogurt, Plain; 1 Tablespoon Grated Lemon Rind; 1 Tablespoon Fresh Lemon Juice; 1 Shallots, Finely Minced; 2 Tablespoons Capers, Drained; 2 teaspoons Paprika; 12 ounces, weight Peppered Smoked Salmon (Or Your Preferred Smoked Salmon), Thinly Sliced

Servings: persons

1 package Frozen Chopped Spinach (10 Oz Package)
3 Large Eggs
1- 1/2 cup Almond Milk
1/2 cups Quinoa Flour
1/2 cups Brown Rice Flour
1 bunch Scallions, Trimmed And Minced (Only Use The White Parts)
⅓ cups Fresh Dill, Chopped (Make Sure To Use Fresh Dill Here. It Really Does Make A Difference)
1 pinch Cayenne Pepper
Salt And Freshly Ground Black Pepper, To Taste
1/2 cups Water + More If Needed For Thinning The Batter
2 Tablespoons Coconut Oil
1 cup Greek Yogurt, Plain
1 Tablespoon Grated Lemon Rind
1 Tablespoon Fresh Lemon Juice
1 Shallots, Finely Minced
2 Tablespoons Capers, Drained
2 teaspoons Paprika
12 ounces, weight Peppered Smoked Salmon (Or Your Preferred Smoked Salmon), Thinly Sliced

1
For the crepes: Prepare the spinach by defrosting it then squeezing it in paper towels to remove all of the excess moisture.
2
Set aside.
3
Blend the eggs and almond milk in a blender or food processor until well blended.
4
Add the flours and blend until smooth.
5
Add the spinach, scallions, half of the dill, cayenne pepper, salt and pepper and blend again until very smooth.
6
Stir in the water and allow the batter to rest for 15 minutes.
7
Heat a seven- to eight-inch crepe pan over medium-high heat.
8
Brush with the coconut oil.
9
Pour 1/3 cup of the batter into the pan, tilting the pan and allowing the batter to evenly coat the bottom.
10
Cook about two minutes, until lightly browned.
11
Then turn the crepe over and cook about 30 seconds longer.
12
Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
13
For the filling: In a medium size bowl combine the Greek yogurt, lemon rind, juice, shallots, remaining half of the dill, capers and paprika.
14
For the assembly: Spread each crepe with some of the yogurt mixture, then cover with a layer of smoked salmon.
15
Roll the crepe and enjoy!
16
Adapted from Cold-Weather Cooking by Sara Leah Chase.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 package Frozen Chopped Spinach (10 Oz Package), 3 Large Eggs, 1- 1/2 cup Almond Milk, 1/2 cups Quinoa Flour, and more.

Yes, Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce 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.

Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce

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