Servings: 4 (click to scale)
Ingredients
- 2 tsp fresh dill chopped
- 2 tsp capers drained
- 4 Tbsp cream cheese
- 3/8 cup whole milk
- 1 each egg
- 1/8 tsp salt
- 4 Tbsp all purpose flour
- 3 Tbsp salted butter melted
- 2 sprays cooking spray
- 12 oz smoked salmon slices
- 3/4 cup Roma tomates diced small
- 1/4 cup red onion chopped fine
- 1 Tbsp fresh dill chopped
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Instructions
- Make cream cheese: Place cream cheese and drained capers into a food processer and blend until creamy. Add first listed dill and pulse just to mix thoroughly. Set aside.
- Prepare Crepes: Combine milk, egg, salt, and flour in a blender. Blend to combine. Add butter and blend an additional 20 seconds or until smooth. Allow batter to sit for at least an hour, or overnight if possible.Spray an 8" non-stick pan with pan spray. Heat pan over medium heat. Pour 1-1/2 fl. oz. of crepe batter into pan and cook until edges begin to brown, and crepe is golden brown. Flip and cook until other side achieves the same.
- Assemble: In a bowl toss together tomatoes, onions, and second listed dill. For each crepe layer 1 tbsp. dill caper cream cheese, 1/4 cup tomato/red onion/dill mixture, and smoked salmon in 1/4th corner of the crepe area. Then fold crepe in half, then in half again, creating a triangle.
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Sodium: 720mg | Fiber: 1g
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