Salmon and Goat Cheese Crepes

Name: Salmon and Goat Cheese Crepes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5 servings.
Ingredients: 3 large eggs; 1-1/4 cups 2% milk; 1/2 cup water; 1 cup whole wheat pastry flour; 1 cup all-purpose flour; 3/4 teaspoon salt; FILLING:; 12 ounces fresh goat cheese; 3/4 cup roasted sweet red peppers; 1 tablespoon plus 1-1/2 teaspoons lemon juice; 1-1/2 teaspoons smoked paprika; 1 garlic clove, peeled and halved; 1 pound smoked salmon fillets; 2 cups fresh baby spinach; 3 tablespoons capers, drained; 1 tablespoon snipped fresh dill

TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. YIELD: 5 servings.

Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.—

Ingredients

3 large eggs
1-1/4 cups 2% milk
1/2 cup water
1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon salt
FILLING:
12 ounces fresh goat cheese
3/4 cup roasted sweet red peppers
1 tablespoon plus 1-1/2 teaspoons lemon juice
1-1/2 teaspoons smoked paprika
1 garlic clove, peeled and halved
1 pound smoked salmon fillets
2 cups fresh baby spinach
3 tablespoons capers, drained
1 tablespoon snipped fresh dill

Directions

1. In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
2. Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use.
3. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
4. Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese.

Nutrition Facts

2 crepes: 235 calories, 8g fat (4g saturated fat), 91mg cholesterol, 837mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.