Having problems with message search?
Smoked Salmon Crepes
Makes 2 servings.
This is perfect for a weekend breakfast or parties.
2 whole eggs
4 egg whites
1/2 cup snipped fresh dill or 3 tablespoons dried
Salt and freshly ground black pepper to taste
Olive oil spray
1/4 pound sliced smoked salmon
1 medium tomato, sliced
2 tablespoons reduced-fat sour cream
Several sprigs fresh dill for garnish (optional)
Preheat the broiler. Whisk the eggs, egg whites, and dill in a medium-size bowl. Season with salt and pepper to taste. Set an 8- to 9-inch nonstick skillet over medium-high heat. Spray with olive oil. Add half the egg mixture, and swirl in the skillet to form a thin layer. Cook 1 minute and place under broiler for 1 minute, or until the crepe is cooked on top. Remove from broiler. Slide the crepe onto a plate and repeat for the second one.
Place the smoked salmon and tomato slices on one half of each crepe, letting some of the salmon peek out from the edge. Spoon sour cream over the salmon and add sprigs of dill, again letting them peek out from the crepe. Fold the crepe in half once, and then in half again to form a triangle. Serve hot.
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
Get the scoop on last night's hottest shows and the live music scene in your area - Check out TourTracker.com!
Send Email