Salmon and Broccoli Crepes

• broccoli florets2 cups
• butter1 tablespoon
• dijon mustard2 teaspoons
• egg white1 large
• lemon juice2 tablespoons
• lemon thyme1 tablespoon
• lemon zest1 tablespoon
• milk0.25 cup
• reduced fat cream4 tablespoons
• alaskan salmon filets8 ounces
• salt1 pinch
• shallot2 tablespoons
• water0.25 cup
• pastry flour0.5 cup

Instructions

1. 1

   Combine milk, water, egg and melted butter in a small bowl.

2. 2

   Add flour and salt and whip until well blended.

3. 3

   Allow to sit for 10 minutes.Steam broccoli until just tender, and combine salmon, shallot, thyme, lemon juice, dijon and 1/2 cup sour cream.

4. 4

   Chop pieces of salmon and broccoli with a spoon if you have extra large pieces.

5. 5

   Warm salmon mixture in the microwave for 2 minutes.

6. 6

   Combine remaining sour cream and lemon zest.

7. 7

   Heat a medium non-stick skillet over medium heat and spray with cooking spray.

8. 8

   Add 1/4 cup crepe batter to the pan and swirl around to create an even pancake.

9. 9

   Cook 1 2 minutes on the first side to brown crepe, then flip and brown the other side.

10. 10

    Crepes cook quickly because they are so thin.

11. 11

    Remove to a plate and keep warm.Fill a crepe with 1/4 salmon lengthwise and gently roll.

12. 12

    Slice in half on a diagonal and top with a tablespoon of sour cream and lemon zest mixture.