banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sage Crepes with Smoked Salmon and Yogourt Curry Sauce

    Share

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

    Advertisement

    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

    Advertisement

    Sage Crepes with Smoked Salmon and Yogourt Curry Sauce

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.