Wild Salmon Crepes
| Yield: | 2 Servings |
| Categories: | Main Dishes, Fish, Brunch |
| 213 | g | Canned pink Alaska salmon |
| 75 | g | Frozen chopped spinach |
| DIVIDER | -- thawed and drained | |
| 90 | g | Plain flour |
| 1 | Egg | |
| 150 | ml | Pint milk |
| 1 | pn | Salt |
| 4 | ts | Vegetable oil |
| 15 | g | Butter |
| 90 | ml | Milk |
| 100 | g | Wild or button mushrooms |
| 1/2 | ts | Freshly chopped tarragon |
| Salt and black pepper | ||
| 2 | tb | Greek yogurt |
| 1 | ts | Walnut oil |
| Red lettuce leaves | ||
| Fresh baby spinach leaves |
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