Smoked Salmon Crepes w Cream Cheese - 18g Carbs, 0g Fiber
From www.lifescript.com and FoodFit
A trend-setting Midwestern establishment offering a
progressive take on French cuisine, Chicago’s Tru is
quickly becoming one of the hottest fine dining
experiences in the nation. From senior chef Rick
Tramanto comes this bold experiment in creative
crepe-making that’s sure to delight seafood lovers…
Serves: 6
Preparation time: 5 minutes
Cooking time: 12 minutes
For the crepes:
3/4 cup all-purpose flour
3 tsp sugar
Pinch of salt
1 1/4 cups 1% milk
3 large eggs
About 1 Tbsp melted butter
For the filling:
2 oz low fat cream cheese, softened
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/2 lb thinly sliced smoked salmon
For the crepes:
1. Whisk together the flour, sugar and salt in a medium-sized bowl.
2. Make a well in the center of the mixture and pour in the milk.
Whisk the milk into the flour mixture until the batter is smooth
and well blended.
3. Whisk in the eggs until blended.
4. Strain the batter through a sieve into another medium-sized
bowl. Cover with plastic wrap and refrigerate for at least
2 hours to give the batter time to rest.
5. Heat an 8-inch nonstick skillet or crepe pan over medium
heat. Lightly brush the pan with melted butter.
6. Ladle about 1/4 cup of the batter into the skillet and
tilt the pan in all directions to evenly coat the bottom.
7. Cook the crepes for about 30 seconds or until the bottom
is lightly brown. Loosen the edges with a spatula and flip
the crepe over.
8. Cook the underside for 10 to 15 seconds or until it is
set, dry and browned in spots.
9. Slide the crepe onto a flat plate and cover with a piece
of wax paper.
10. Repeat with the remaining batter, brushing the pan
with more butter as needed, and stacking the crepes
between wax paper. The crepes may be made up to 3 days
ahead. Cover with plastic wrap and refrigerate. Bring
to room temperatrue before using.
For the filling:
1. Put the cream cheese in a small bowl with 2 teaspoons
of the lemon juice. Mix well and season with salt and pepper.
2. Using a 3-inch round cookie cutter, stamp out 4 rounds
of the smoked salmon and 5 rounds of crepes.
3. Place 1 crepe on a work surface and top with a salmon
round. Spread about 1 tablespoon of the cream cheese over
the salmon.
4. Continue the layering, ending with a plain crepe on top.
5. Cut the stack of salmon crepes into 6 wedges and serve.
Serving size: 1 crepe wedge
Nutrition Facts:
207 Calories, 8g Total Fat, 4g Saturated Fat, 14g Protein,
18g Total Carbs, 0g Dietary Fiber, 479mg Sodium,
37% Calories from Fat, 28% Calories from Protein,
35% Calories from Carbs