Go Back
+ servings

Spinach Crepes With Smoked Salmon And Lemony Greek Yogurt Sauce

Ingredients

  • Crepes
  • 1 package frozen chopped spinach, thawed and squeezed in paper towels to remove excess moisture
  • 3 large eggs
  • 1 ½ cups milk (nut milk will be great too)
  • ½ cup quinoa flour
  • ½ cup brown rice flour
  • 1 bunch scallions, trimmed and minced (** white parts only)
  • cup fresh dill, chopped (use fresh here - it really does make a difference)
  • pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • ½ cup water + more if needed for thinning the batter
  • 1 - 2 Tbsp coconut oil, for greasing the pan
  • Filling
  • 1 cup Greek yogurt
  • 1 Tbsp grated lemon rind
  • 1 Tbsp fresh lemon juice
  • 2 shallots, finely minced
  • 2 Tbsp capers drained
  • 2 tsp paprika
  • 12 oz peppered smoked salmon (or smoked salmon sliced thin)

Instructions

  • To make the crepes
  • Prepare the spinach by de-frosting & squeezing in paper towels to remove all of the excess moisture. Set aside.
  • Blend the eggs and almond milk in a blender or food processor until well blended. Add the flours & blend until smooth.
  • Add the spinach, scallions, half the dill, cayenne pepper, salt, and pepper and blend again until very smooth.
  • Stir in the water and allow the batter to rest for 15 minutes.
  • Heat a 7-8" crepe pan over medium-high heat. Brush with coconut oil. Cook about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
  • Pour ⅓ cup of the batter into the pan, tilting it as you go, allowing the batter to evenly coat the bottom.
  • Cook about two minutes, until lightly browned, turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.
  • To make the filling
  • Combine the Greek yogurt, lemon peel, juice, shallots, remaining dill, capers, and paprika. Spread each crepe with some of this mixture, then cover with a layer of smoked salmon.
  • Roll the crepe and enjoy