* Exported from MasterCook *
Corn Crepes with Smoked Salmon
Recipe By : Weight Watchers Magazine, June 1985, page 36
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers 3 Points per serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Corn Crepes
1 cup plain nonfat yogurt
1 bunch fresh chives -- cut to 2 " lengths
1/2 pound smoked salmon -- sliced into 3"x1/2" strips, 1/4 ounce each
Corn Crepes:
1. In medium bowl, beat together first 3 ingredients. Sprinkle in next 3 ingredients;
stir to combine. Stir in melted margarine. Cover and let stand 1/2 hour. Over medium
heat, heat a griddle or large nonstick skillet; spray with nonstick cooking spray.
Spoon batter by 1/2 tablespoons onto griddle, leaving 3" between crepes; with back
of spoon, spread batter to make a circle 2" in diameter. Cook crepes about 1 1/2
minutes on first side; turn and cook 1 minute more. Remove crepes to platter and
repeat with remaining batter to make 64 crepes in all. Wrap crepes well in plastic
wrap and refrigerate until ready to use.
Smoked Salmon:
1. Preheat oven to 350º F. Arrange crepes in one layer on baking sheet; cover with
foil.
Bake crepes about 8 minutes or until hot. If you are not serving all crepes at once,
remove desired number from baking sheet and place on serving tray. Reduce oven
temperature to 200ºF;
cover remaining crepes and return to oven to keep warm, Top each crepe with about
1 1/2 teaspoons yogurt, several chives, and 1 smoked salmon strip. Serve at once.
Repeat with remaining crepes.
Description:
"3 Points per serving"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 4g Total Fat; (30% calories from fat); 9g Protein;
12g Carbohydrate; 36mg Cholesterol; 345mg Sodium
Food Exchanges: 1/2 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
NOTES : ***Corn Crepes*** -- need only 1/2 recipe, * see note
The crepes can be made the day before the party, if desired, and wrapped in plastic
wrap until ready to reheat.
Makes 8 servings, 4 crepes each.
* Use the other half of the crepe batter to make Corn Crepes with Mapled Ham, or
only make 1/2 crepe batter.
