Wholemeal crêpes with salmon and asparagus

Ingredients

For 1 serving

• Whole wheat flour35 g
• Eggs1
• Reduced-fat milk100 ml
• Salmon fillet100 g
• Asparagus150 g
• Nonfat Greek yogurt50 g
• Dill3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs, fish,

In season: April – June

Method

1. In a bowl whisk the wholemeal flour, the egg, the milk and a pinch of salt until the batter is smooth.
2. Lightly oil a non-stick pan of about 20 cm and heat it over medium heat; pour in half the batter, swirl to spread it thinly and cook for 1 minute per side, until spotted golden. Repeat with the rest.
3. Preheat a conventional oven to 180 °C. Snap the asparagus where it bends naturally, discarding the woody ends, and cut the salmon fillet into pieces, removing the skin.
4. Steam the salmon and asparagus for 8 minutes, until the salmon is opaque and the asparagus tender; flake the salmon with a fork and cut the asparagus into short pieces.
5. Mix the Greek yoghurt with the chopped dill and a pinch of salt.
6. Fill the crêpes with the salmon, asparagus and half the yoghurt cream, roll them up, put them in a baking dish and warm them in the oven for 8 minutes, until hot through; serve with the remaining cream.