Salmon Crepe Pinwheels

Ingredients

Cr€pe Batter:

4 eggs
1 cup (250 mL) milk
1 tbsp (15 mL) cooking oil
1 tbsp (15 mL) chopped fresh dill (or 3/4 tsp / 4mL dill weed)
1 cup (250 mL) all purpose flour
1/4 tsp (1 mL) salt
1 tbsp (15 mL) margarine or butter

Salmon Filling:

7 1/2 oz (213 g) can red salmon, drained, skin and round bones removed
1/3 cup (75 mL) sour cream
2 tbsp (30 mL) mayonnaise or salad dressing
1 tsp (5 mL) chopped fresh dill (or 1/4 tsp / 1 mL dill weed)
1/2 tsp (2 mL) finely grated lemon zest

Directions

Crepe Batter:

Beat first 4 ingredients in medium bowl until well combined.
Combine flour and salt in large bowl. Make a well in centre. Pour egg mixture into well. Beat with whisk until smooth. Let stand for 30 minutes. Stir.
Melt 1/4 tsp (1 mL) margarine/butter in non stick medium frying pan on medium. Pour generous 3 tbsp (50 mL) batter into pan. Immediately swirl to coat bottom of pan. lifting and tilting pan to ensure entire bottom is covered. Cook for 2 to 3 minutes until top is set. Flip. Cook for 1 to 2 minutes until golden brown spots appear on bottom. Remove to plate. Repeat with remaining margarine/butter and batter, reducing heat slightly if necessary to avoid burning crepes. Makes 10 crepes.

Salmon Filling:

Combine all 5 ingredients in medium bowl. Makes 1 cup (250 mL) filling. Place 2 crepes, overlapping 1 1/2 inches (3.8 cm), on work surface. Spoon 3 tbsp (50 mL) filling onto crepes. Spread evenly. Roll up tightly, jelly roll-style, from short side. Repeat with remaining crepes and filling. Cover. Chill for at least 3 hours. Trim ends from each roll. Cut each roll diagnoally into 7 slices, for a total of 35 slices. Serve immediately or chill.

Makes: 35 slices

Nutrients per appetizer:

Calories: 40
Protein: 2.0 g
Carbohydrate: 2.0 g
Fat: 2.9 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.