Smoked salmon gives these crepes a healthy dose of heart-friendly omega-3 fats.
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
1 cup (250 mL) plain, low-fat yogourt
1 tsp (5 mL) curry powder
Juice of 1/2 lime
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
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