Crepes with Salmon, Cucumber and Cream Cheese

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Salmon100 g
• Cucumber1/4 cup (30 g)
• Cream Cheese2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

2. 2

   Step 2

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three parts to obtain two or three crepes.

3. 3

   Step 3

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

4. 4

   Step 4

   Mix the cream cheese with the lemon juice and season with salt and pepper. If you wish, you can add chopped parsley and garlic powder.

5. 5

   Step 5

   Cut the cucumber and salmon into strips.

6. 6

   Step 6

   Spread the cream cheese mixture on the crepes and place the cucumber with the fresh salmon.

7. 7

   Step 7

   Roll up and cut into slices to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crepes with Salmon, Cucumber and Cream Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.