Salmon and Cream Cheese Wraps

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Salmon and Cream Cheese Wraps
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
720
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie720 kcal(34 %)
Protein77.21 g(79 %)
Fat33.06 g(29 %)
Carbohydrates27.45 g(18 %)
Sugar added0 g(0 %)
Roughage0.46 g(2 %)
Vitamin A272.49 mg(34,061 %)
Vitamin D1.4 μg(7 %)
Vitamin E4.39 mg(37 %)
Vitamin B₁0.83 mg(83 %)
Vitamin B₂0.99 mg(90 %)
Niacin28.74 mg(240 %)
Vitamin B₆0.98 mg(70 %)
Folate91.03 μg(30 %)
Pantothenic acid3.47 mg(58 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂21.36 μg(712 %)
Vitamin C0.36 mg(0 %)
Potassium1,208.23 mg(30 %)
Calcium134.73 mg(13 %)
Magnesium80.68 mg(27 %)
Iron2.73 mg(18 %)
Iodine37.02 μg(19 %)
Zinc1.8 mg(23 %)
Saturated fatty acids14.41 g
Cholesterol313.07 mg

Ingredients

for
6
For crepes
6 tablespoons
1 ½ cups
3
¾ cup
¾ cup
¼ teaspoon
For filling
cup
2 tablespoons
teaspoon
teaspoon
1 tablespoon
Chive (finely chopped)
1 tablespoon
6
very thinly sliced Smoked salmon
How healthy are the main ingredients?
eggsaltcream cheeseSour creamsaltHorseradish

Preparation steps

1.
For Crepes:
2.
In a medium saucepan over medium low heat, melt 3 tablespoons of the butter. Cool.
3.
In a large mixing bowl, beat the eggs. Mix in the flour gradually. Slowly add the milk and water, stirring to combine. Add the salt and butter and mix with a whisk until smooth.
4.
Heat skillet over medium high heat. Add some of the remaining butter to coat pan.
5.
Using a 1/4 measuring cup, scoop the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.
6.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Move to a plate. Repeat until all batter is used.
7.
Lay the crepes out on a work surface.
8.
For Filling:
9.
Mix the cream cheese, sour cream, salt, pepper, chives and horseradish. Spread the mixture evenly on the crepes.
10.
Place a slice of smoked salmon over each crepe. Roll up the crepes. Refrigerate until time to serve.
11.
When ready to serve, just slice each crepe in half or cut into 4-5 crosswise pieces if being used as an *appetizer. To garnish; Sprinkle and tie with chives. (optional)
12.
*Makes 24-30 appetizers.