30m
prep
10m
cook- 4 servings
This gluten-free salmon crepe recipe is on the table within forty minutes.
577 calories per serve
Allergens: Recipe may contain peanuts, tree nuts, milk, fish and egg.
7 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 tbsp lemon juice
50g mixed salad leaves
1 lemon, cut into wedges
Select all ingredients
3 Method Steps
Place mascarpone and 2 tablespoons pesto in a bowl. Season with salt and pepper. Stir to combine.
Preheat 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.
Combine remaining pesto with lemon juice. Divide crepes between serving plates. Drizzle with pesto. Serve crepes with mixed salad leaves and lemon wedges.
Did you make this?
Tell us what you think of this recipe!
Recipe Notes
Gluten-free crepes are available from the freezer section of large supermarkets.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Andrew Young
Popular on Taste
comments & ratings
A note about relevant advertising
We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.
Taste may receive an affiliate commission if you buy through our links. Learn more.
Copyright 2023 NewsLifeMedia all rights reserved
