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 spoonac

Instructions

1. 1

   Combine milk, water, egg and melted butter in a small bowl.

2. 2

   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.

3. 3

   Combine remaining sour cream and lemon zest.

4. 4

   Heat a medium non-stick skillet over medium heat and spray with cooking spray.

5. 5

   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.

6. 6

   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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