Smoked Salmon & Dill Protein Crepes
Delicate whole wheat crepes filled with a creamy, low-fat cream cheese and dill mixture, generously topped with savory smoked salmon and a hint of lemon. A sophisticated and protein-rich snack.
Ingredients
- Skim Milk50 ml
- Low-fat Cream Cheese30 g
- Whole Wheat Flour17.5 g
- Lemon0.1 whole
- Olive Oil1.3 ml
- Salt0.3 g
- Black Pepper0.3 g
- Egg White2.5 large
- Smoked Salmon40 g
- Fresh Dill5 g
Instructions
- 1Step 1
Prepare crepe batter: In a bowl, whisk together egg whites, skim milk, and whole wheat flour until smooth. Season with a pinch of salt and pepper. Let rest for 5 minutes.
- 2Step 2
Heat a non-stick crepe pan or small skillet over medium heat. Lightly brush with olive oil. Pour a thin layer of batter (about 1/4 cup) and swirl to coat the bottom of the pan. Cook for 1-2 minutes per side until golden brown and cooked through. Repeat to make 4 crepes.
- 3Step 3
Prepare the filling: In a small bowl, combine low-fat cream cheese with finely chopped fresh dill and a squeeze of lemon juice. Mix well.
- 4Step 4
To assemble: Spread an even layer of the cream cheese mixture over each crepe. Top with slices of smoked salmon. Roll or fold the crepes as desired.
- 5Step 5
Serve immediately, optionally with an extra lemon wedge.
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