Ingredients:

Crepes
4 eggs
2 cups (500 mL) milk
¼ cup (50 mL) melted butter
2 cups (500 mL) all purpose flour
¼ tsp (1 mL) salt
2 tbsp (25 mL) fresh dill, chopped
Cooking spray

Salmon Filling
8 oz. (250 g) smoked salmon, finely chopped
½ cup (125 mL) sour cream
¼ cup (50 mL) mayonnaise
1 tbsp (15 mL) fresh dill, chopped
1 tbsp (15 mL) lemon zest
⅛ – ¼ tsp (.5 – 1 mL) cayenne pepper

Instructions:

Crepes

1. Combine eggs, milk and melted butter in a large bowl. Beat well. Add dill, flour and salt. Beat again until mixture is smooth. Let batter rest for 10-15 minutes. Stir.

2. Spray 9 inch (23 cm) non-stick frying pan with cooking spray and heat pan over medium heat. Pour 1/3 cup (75 mL) batter into heated pan and immediately tilt the pan so that the batter covers the entire bottom of the pan. Cook for 2-3 minutes until top is set. Flip. Cook 1-2 minutes until golden in colour. Remove to a plate. Repeat with remaining batter. (Stack crepes, dividing with waxed paper so they do not stick together) Spray pan with cooking spray as needed.

Makes 8 crepes.

Salmon Filling

1. Combine all 6 ingredients in a medium bowl.

2. Place 2 crepes, overlapping, 2 inches (5 cm), on work surface. Spread about 3 tbsp (45 mL) filling mixture over the two crepes. Roll crepes up tightly, jelly roll style, from the short side. Repeat with remaining crepes and filling mixture. Wrap each roll in plastic wrap and refrigerate approximately 3 hours.

3. Trim ends and slice rolls into ½ inch (1.5 cm) size pieces. Serve immediately.

Yield: 40 appetizers

Nutrients per serving:

Calories: 66.3
Carbohydrate: 5.7 g
Protein: 3.1 g
Fat: 3.4 g
Sodium: 165.3 mg
Fibre: 0.2 g