Egg Crêpes with Smoked Salmon and Lemon Crème Fraîche
Whether you have turkey to tend or presents to unwrap, the Christmas morning crunch is lightened by these gluten-free crêpes that take only a few minutes to reheat and assemble. Instead of the crème fraîche, you can use a generous 1/2 cup (125 mL) of sour cream.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 18 g |
| total fat | 20 g |
| sat. fat | 8 g |
| carb | 4 g |
| fibre | trace |
| chol | 403 mg |
| sodium | 500 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 11% |
| vit A | 25% |
| vit C | 5% |
| folate | 25% |
-
8 eggs
2 tbsp (25 mL) water
2 tsp (10 mL) chopped fresh dill
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) vegetable oil
4 oz (125 g) thinly sliced smoked salmon
Quarter red onion, thinly sliced
4 sprigs fresh dill
Lemon Crème Fraîche:
1/4 cup (50 mL) each sour cream and whipping cream
1/4 tsp (2 mL) grated lemon rind
1-1/2 tsp (7 mL) lemon juice
Preparation:
Lemon Crème Fraîche: In measuring cup, stir sour cream with whipping cream; cover and refrigerate until thick enough to mound on spoon, about 24 hours. Stir in lemon rind and juice. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In bowl, whisk together eggs, water, dill, salt and pepper. Heat 8-inch (20 cm) nonstick crêpe pan or skillet over medium heat; brush lightly with some of the oil. For each crêpe, pour about 1/4 cup (50 mL) egg mixture into centre of pan, swirling pan to coat; cook, turning once, until set, about 2 minutes.
Gently slide crêpes onto waxed paper-lined plate. (Make-ahead: Let cool completely; cover with plastic wrap and refrigerate for up to 24 hours. Microwave crêpe stack on High until warm, about 1 minute.)
Spoon 1 tbsp (15 mL) crème fraîche onto one-quarter of each crêpe; fold in half and half again to form triangle. Arrange 2 crêpes on each plate.
Twist one-quarter of the salmon; arrange on plate of crêpes. Repeat with remaining salmon. Garnish with red onion and dill sprigs.
Source
Canadian Living Magazine: December 2004
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