Smoked Salmon Crepes with Cream Cheese

Ingredients: (Conversion Chart)

• ¾ cup all-purpose flour
• 3 teaspoons sugar
• salt
• 1¼ cups 1% milk
• 3 eggs
• 1 tablespoon olive oil
• 2 ounces low fat cream cheese, softened
• 1 tablespoon fresh lemon juice
• pepper
• ½ pound thinly sliced smoked salmon

Directions:

For the crepes:
1. Whisk together flour, sugar and salt in a medium-sized bowl.
2. Make a well in the center of mixture and pour in the milk. Whisk milk into the flour mixture until the batter is smooth and well blended.
3. Whisk in eggs until blended.
4. Strain batter through a sieve into another bowl. Cover with plastic wrap and refrigerate for at least 2 hours.
5. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush pan with olive oil.
6. Add ¼ cup of the batter into skillet and tilt pan in all directions to evenly coat the bottom.
7. Cook the crepes for about 30 seconds or until the bottom is lightly brown. Lift edges with a spatula and flip crepe over.
8. Cook the underside for 10 to 15 seconds or until it is set and dry.
9. Slide crepe onto a flat plate and cover with a piece of wax paper.
10. Repeat with remaining batter, brushing pan with more butter as needed, and stacking the crepes between wax paper.


For the filling:
11. Put cream cheese in a small bowl with 2 teaspoons of lemon juice. Mix well and season with salt and pepper.
12. Using a 3-inch round cookie cutter, stamp out 4 rounds of the smoked salmon and 5 rounds of crepes.
13. Place 1 crepe on a work surface and top with a salmon round. Spread about 1 tablespoon of cream cheese over the salmon.
14. Continue the layering, ending with a plain crepe on top.
15. Cut stack of salmon crepes into 6 wedges and serve.

Nutrition Info: