Alaskan Salmon Crepes (Sourdough) Recipe

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Alaskan Salmon Crepes (Sourdough)
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Ingredients
25
Count
Nutrition
490
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Crepes:.
  2. Stir together starter, water, and flours in a large bowl until smoothly blended.
  3. Cover and let stand in a warm draft-free area until bubbly (6-8 hours).
  4. Beat together eggs and oil, stir into batter.
  5. Combine salt and baking soda, and sugar; sprinkle over batter and stir well to blend.
  6. Cover lightly and let stand at room temperature for 15 minutes.
  7. (Note: Batter will be slightly thicker than French crepes.).
  8. Heat a small non-stick pan over medium heat.
  9. When pan is hot, add 1/4 teaspoons butter and swirl to coat surface.
  10. At once, pour in approximately 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface.
  11. Cook until surface appears dry and edge is lightly browned.
  12. With a spatula, turn and brown other side.
  13. Turn crepe out of pan onto a plate.
  14. Repeat, stacking crepes, until all batter is used.
  15. As crepes are baked, stack on a plate with wax paper between; keep warm.
  16. Salmon Filling:.
  17. Melt 1/4 butter in a medium-size saucepan; add garlic and onions and saute over medium heat for 1-2 minutes.
  18. Blend in 1/4 cup of flour to onion mixture.
  19. Cook, stirring constantly, until bubbly.
  20. Stir in remaining 1/2 teaspoon salt, pepper, dill, and Crème fraiche.
  21. Continue cooking until sauce thickens, about 1 minute.
  22. Beat egg yolks slightly in a small bowl.
  23. To temper the eggs, slowly stir in a cup of the hot sauce; once mixed, stir egg mixture into sauce in pan.
  24. Stir 1/3 cup Parmesan cheese.
  25. Cook 1 minute longer; remove from heat; adjust seasoning as necessary.
  26. Blend approximately 3/4 cup of the sauce with salmon, onions and peas in a medium-size bowl. There should be just enough sauce to bind the salmon, onions and peas.
  27. Stir lemon juice into remaining sauce.
  28. Add about 2 heaping tablespoons of the salmon mixture to the center of each crepe; roll up, jelly-roll fashion; place in a single layer in a buttered broiler- proof dish, (13 x 9 x 2 inches).
  29. Pour remaining sauce over crepes; and garnish with Parmesan cheese, fresh dill and green onions.
  30. Bake in hot oven (400 degrees) 10 minutes, or until bubbly. Do not over bake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 490.16 Kcal (2052 kJ)
Calories from fat 301.53 Kcal
% Daily Value*
Total Fat 33.5g 52%
Cholesterol 141.86mg 47%
Sodium 504.88mg 21%
Potassium 308.89mg 7%
Total Carbs 25.33g 8%
Sugars 3.2g 13%
Dietary Fiber 2.67g 11%
Protein 20.99g 42%
Vitamin C 3.7mg 6%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 131.9mg 13%
Amount Per 100 g
Calories 225.26 Kcal (943 kJ)
Calories from fat 138.57 Kcal
% Daily Value*
Total Fat 15.4g 52%
Cholesterol 65.19mg 47%
Sodium 232.02mg 21%
Potassium 141.95mg 7%
Total Carbs 11.64g 8%
Sugars 1.47g 13%
Dietary Fiber 1.23g 11%
Protein 9.64g 42%
Vitamin C 1.7mg 6%
Iron 0.7mg 8%
Calcium 60.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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