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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
Lemon CrÃ¨me FraÃ®che:
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 500 mg
- Protein 18 g
- Calories 267.0
- Total fat 20 g
- Cholesterol 403 mg
- Saturated fat 8 g
- Total carbohydrate 4 g
- Iron 11.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 25.0
- Vitamin C 5.0