Prep:5 min.
Cook: 22 min.This recipe serves:  6    
Preparation time: 5 minutes

 

Ingredients

For the crepes:
 

3/4 cup all-purpose flour

3 teaspoons sugar

pinch of salt

1 1/4 cups 1% milk

3 large eggs

about 1 tablespoon olive oil

 

For the filling:
 

2 ounces low-fat cream cheese, softened

one tablespoon fresh lemon juice

salt and pepper to taste

1/2 pound thinly sliced smoked salmon

 

Nutrition Facts

Serving Size 1 crepe wedge
Amount Per Serving
 

Calories 214

Total Fat 9 g

Saturated Fat 3 g

Protein 15 g

Total Carbohydrate 18 g

Dietary Fiber 0 g

Sodium 448 mg

 

Percent Calories from Fat 38%

Percent Calories from Protein 28%

Percent Calories from Carbohydrate 34%

 

Cooking Instructions

For the Crepes:
 

1. Whisk together the flour, sugar, and salt in a medium-sized bowl.

 

2. Make a well in the center of the mixture and pour in the milk. Whisk the milk into the flour mixture until the batter is smooth and well blended.

 

3. Whisk in the eggs until blended.

 

4. Strain the batter through a sieve into another medium-sized bowl. Cover with plastic wrap and refrigerate for at least two hours to give the batter time to rest.

 

5. Heat an eight-inch nonstick skillet or crepe pan over medium heat. Lightly brush the pan with olive oil.

 

6. Ladle about 1/4 cup of the batter into the skillet and tilt the pan in all directions to evenly coat the bottom.

 

7. Cook the crepes for about 30 seconds or until the bottom is lightly brown. Loosen the edges with a spatula and flip the crepe over.

 

8. Cook the underside for 10 to 15 seconds or until it is set, dry and browned in spots.

 

9. Slide the crepe onto a flat plate and cover with a piece of wax paper.

 

10. Repeat with the remaining batter, brushing the pan with more butter as needed, and stacking the crepes between wax paper. The crepes may be made up to 3 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before using.

For the filling:
 

1. Put the cream cheese in a small bowl with 2 teaspoons of the lemon juice. Mix well and season with salt and pepper.

 

2. Using a three-inch round cookie cutter, stamp out four rounds of the smoked salmon and five rounds of crepes.

 

3. Place one crepe on a work surface and top with a salmon round. Spread about one tablespoon of the cream cheese over the salmon.

 

4. Continue the layering, ending with a plain crepe on top.

 

5. Cut the stack of salmon crepes into six wedges and serve.