This crepe, made with Buckwheat Crepes and Lemon Mustard Vinaigrette is an easy and delicious meal for the seafood lover. Make it a complete light meal with Strawberry Orange Soup.
Prep Time: 10 minutes
Ingredients:
- 2 cups chopped smoked salmon
- 2 cups lightly packed chopped romaine leaves
- 2 tablespoons chopped fresh dill
- Lemon mustard vinaigrette
- 8 buckwheat crepes
Preparation:
To assemble crepes: Place ¼ cup each of the salmon and romaine down the center of a crepe. Sprinkle slightly less than 1 teaspoon of dill and the desired amount of lemon mustard vinaigrette on top, and then fold the ends of the crepe over the filling and serve.
Makes 8 servings.
