Salmon Salad in a Gluten Free Crepe


These are great for light lunch.  A sandwich is something I do miss since giving up gluten.  Gluten free bread can be a little dry, so using a wrap or a crepe is a great option. I love the combination of salmon and goat cheese, add a bit of lettuce or spinach for a nice crunch and you have a wonderful wrap.  The crepes are very easy and quick to make and can used for many other dishes as well.


Gluten Free Crepes

  • 1 1/2 cups Gluten Free Flour Blend
  • 3 eggs
  • 2 Tbsp melted butter or coconut oil
  • 1 1/4 cup milk
Blend until smooth with a whisk or hand blender. Pour about 2 to 3 Tablespoons of batter in a preheated heavy frypan. That has been brushed with butter.  Tip and coat with a thin layer.  When brown, flip and brown other side.  I have found that the key to the crepes not sticking to the pan is to have the pan hot enough before beginning.  
These crepes are also great with whipped cream and Amazing Blueberry Sauce.  They are best eaten right away or within 24 hours.      

Salmon Filling

  •  1 can wild pacific salmon, de-boned
  • 1 Tbsp. chopped scallions 
  • 1 Tbsp. mayonnaise 
  • salt and pepper
Mix together.  Place some lettuce or spinach on the crepe, then some salmon filling and some goat cheese.  Roll crepe, tucking in the ends, then cut in half to serve.

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