- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Quick-Pickled Red Onion (recipe, see right):
Method
Heat large skillet over medium heat. Cook spinach, half package at a time, stirring constantly, until softened, 4 to 5 minutes. Transfer spinach to colander and let cool slightly, then squeeze to remove excess water. In large bowl, combine spinach and eggs; add flour and mix well. Gradually whisk in milk to make smooth paste. Season with salt and pepper. Heat 8-inch greased skillet over medium heat. Add 1/2 cup spinach mixture and spread lightly with back of spoon. Cook until set and edge is golden brown, 2 to 3 minutes. Flip and continue cooking for 1 minute. Transfer to plate; cover to keep warm. Repeat with remaining batter. Makes 4 thick crêpes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
In small bowl, stir together sour cream, 2 tbsp chives, parsley, dill and oil. Season with salt and pepper. Place each crêpe on a plate. Top with herbed cream, smoked salmon and Quick-Pickled Red Onion. Sprinkle with remaining chives. Serve with lemon wedges.
Quick-Pickled Red Onion
In small saucepan, combine 1/4 cup each white vinegar and water, 2 tbsp sugar and 1/2 tsp salt. Bring to boil; simmer for 2 minutes. Remove pan from heat. Add 1/2 cup of thinly sliced red onion, stir and let stand for 10 minutes. Using fine sieve, drain well. (Make-ahead: Can be stored in vinegar and refrigerated for up to 5 days.) Makes 4 servings.
Nutritional facts PER SERVING (WITH PICKLED ONION): about
- Iron 4 mg
- Fibre 3 g
- Sodium 475 mg
- Sugars 8 g
- Protein 16 g
- Calories 310
- Total fat 15 g
- Cholesterol 130 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
