- 0:30 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This gluten-free salmon crepe recipe is on the table within forty minutes.
Ingredients
- 200g mascarpone cheese
- 1/4 cup gluten-free basil pesto
- 415g can pink salmon, drained, skin and bones removed, flaked
- 8 frozen gluten-free crepes, thawed (see note)
- 1 tablespoon lemon juice
- 50g mixed salad leaves
- 1 lemon, cut into wedges
Method
- Step 1Place mascarpone and 2 tablespoons pesto in a bowl. Season with salt and pepper. Stir to combine.
- Step 2Preheat oven to 220°C/200°C fan-forced. Place 1 crepe on a flat surface. Spread 1/8 pesto mixture along centre of crepe. Top with 1/8 salmon. Roll up to enclose filling. Place in a 6cm-deep, 20cm x 30cm baking dish. Repeat with remaining crepes, pesto mixture and salmon. Cover with foil. Bake for 10 minutes or until heated through.
- Step 3Combine remaining pesto with lemon juice. Divide crepes between serving plates. Drizzle with pesto. Serve crepes with mixed salad leaves and lemon wedges.
- Low carb
- Lower gi
Nutrition
2416 kj
Energy
37.5g
Fat Total
18.4g
Saturated Fat
1.6g
Fibre
22.2g
Protein
111mg
Cholesterol
550mg
Sodium
37.4g
Carbs (total)
All nutrition values are per serve
Notes
Gluten-free crepes are available from the freezer section of large supermarkets.
- Author: Nadia French
- Image credit: Andrew Young
- Publication: Super Food Ideas
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