These rolled salmon crepes are fancy enough to be served at an upscale bistro and are sure to leave that special lady in your life thoroughly impressed. The batter can be made the night before, but it’s best brought back close to room temperature. Keep crepes warm by placing them in an oven set to 200 F (100 C).
1 cup (250 mL) organic medium or dark rye flour
2 large free-range eggs
1 cup (250 mL) milk or unflavoured nondairy milk
2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
2/3 cup (160 mL) cream cheese
2 Tbsp (30 mL) chopped dill
2 Tbsp (30 mL) chopped chives
1 Tbsp (15 mL) prepared horseradish
1 tsp (5 mL) lemon zest
Juice of 1/2 lemon
6 oz (170 g) smoked wild salmon
3 cups (750 mL) arugula
In mixing bowl or blender, whisk or blend together flour, eggs, milk, 2 Tbsp (30 mL) oil, and 1/2 cup (125 mL) water until smooth with no lumps. Let batter rest for 1 hour.
Heat remaining 2 tsp (10 mL) oil in 9 to 10 in (23 to 25 cm) skillet over medium heat. Pour 1/3 cup (80 mL) batter onto centre of pan, quickly lift skillet off burner, then tilt and swirl pan so batter covers large part of bottom. Place pan back on heat and cook for 2 minutes, or until edges begin to turn golden brown. Loosen with thin spatula, flip, and cook for 30 seconds more. Adjust heat if crepes brown too quickly. Repeat with remaining batter, greasing skillet as needed.
In small bowl, stir together cream cheese, dill, chives, horseradish, lemon zest, and lemon juice.
Spread equal amount of cream cheese mixture on browner side of crepes. Top with equal amounts of smoked salmon and arugula. Roll crepes tightly and slice in half to serve.
Each serving contains: 262 calories; 14 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 20 g total carbohydrates (4 g sugars, 5 g fibre); 406 mg sodium
source: "Thanks a Brunch!", alive #379, May 2014
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