Sage Crepes with Smoked Salmon and Yogourt Curry Sauce

Smoked salmon gives these crepes a healthy dose of heart-friendly omega-3  fats.

Batter
1 cup (250 mL) whole wheat pastry flour
2  large free-range eggs
1 cup (250 mL) low-fat milk or unflavoured milk  alternative
1/2 cup (125 mL) water
2 Tbsp (30 mL) extra-virgin olive  oil
2 Tbsp (30 mL) fresh sage, chopped
1/4 tsp (1 mL) salt

Sauce
1 cup (250 mL) plain, low-fat yogourt
1 tsp (5  mL) curry powder
Juice of 1/2 lime

Filling
1 Tbsp (15 mL) extra-virgin olive oil
5 cups  (1.25 L) cremini mushrooms, sliced
1 tsp (5 mL) dried thyme
Salt and  pepper, to taste
1/3 cup (80 mL) dry white wine
2 Tbsp (30 mL)  capers
1/3 lb (150 g) smoked wild salmon

Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour.

In bowl, whisk together yogourt, curry powder, and lime juice. Set aside.

Prepare crepes according to basic crepe instructions (see page 72). Keep warm  in the oven at 200 F (93 C).

In same skillet, heat 1 Tbsp (15 mL) oil over medium heat. Add mushrooms,  thyme, salt, and pepper to skillet and cook for 5 minutes, or until mushrooms  have softened considerably. Pour in wine and cook until wine has reduced, about  2 minutes. Remove from heat and mix in capers.

Divide smoked salmon among crepes, top with mushroom mixture, and roll.  Garnish each crepe with yogourt sauce.

Makes 8 crepes.

Each crepe contains: 189 calories; 11 g protein; 8 g total fat (2 g sat. fat,  0 g trans fat); 17 g carbohydrates; 2 g fibre; 339 mg sodium

source: "Sweet & Savoury Crepes", alive #345, July 2011