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Serving-size is a significant component of your daily diet plan. You ought to compare the amount of the food that you commonly eat to the serving size recorded on the tag. Eating large servings or portions can lead to fat gain.

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How to make Gluten free creamy salmon pesto crepes

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

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 tablespoon lemon juice
  • 50g mixed salad leaves
  • 1 lemon, cut into wedges

Method

  • Step 1 Place mascarpone and 2 tablespoons pesto in a bowl. Season with salt and pepper. Stir to combine.
  • Step 2 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.
  • Step 3 Combine remaining pesto with lemon juice. Divide crepes between serving plates. Drizzle with pesto. Serve crepes with mixed salad leaves and lemon wedges.