Smoked Salmon and Spinach Crepes
When you wake-up craving something a little bit savoury, give these smoked salmon crepes a try.
Ingredients
- n/aYields approximately 500 ml (2 cups) of crêpe batter
- n/aDry Ingredients
- 125 ml or 1/2 cupAll-Bran Original* cereal
- 2 ml or 1/2 tspsalt
- 175 ml or 3/4 cupall-purpose flour
- n/aCombine all dry ingredients in one bowl
- n/aWet Ingredients
- 1egg
- 1egg yolk
- 150 ml or 2/3 cupbuttermilk
- 150 ml or 2/3 cupwater
- 45 ml or 3 tbspcanola oil
- n/aCombine all wet ingredients, except for canola oil, in one bowl
Directions
Toppings/Fillings: 1. Top or fill with a slice of ham, diced, and the cheese of your choice 2. Top or fill with a few slices of smoked salmon and cooked/drained spinach Method: 1. Incorporate the dry ingredients to the wet ingredients in 3 cycles. Add the canola oil. If the consistency of the batter is too wet/thin, thicken slightly by adding a bit more flour (5 ml/1 tsp at a time). Chill batter for 1 hour in the refrigerator. 2. Heat a pan over medium heat. When heated through, brush pan lightly with canola oil or vegetable spray of your choice, using a piece of paper towel to wipe away any excess. 3. Spoon 30 ml (2 tablespoons) of the crêpe batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly. Cook the crêpe for 1 minute, then carefully turn it over and cook the other side. 4. Remove from pan. Fold crêpe in half, twice. 5. Top or fill crêpe with topping/filling of your choice (see suggestions above) 6. Any remaining crêpe batter can be covered with plastic wrap and placed in the refrigerator for use within 3-5 days. YIELD: 4 servings PER SERVING (without filling or topping): 250 Calories 7 g Protein 26 g Carbohydrate 14 g Fat 4 g Dietary Fibre In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
