0:30

To Prep

0:10

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Gluten-free creamy salmon pesto crepes
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Place mascarpone and 2 tablespoons pesto in a bowl. Season with salt and pepper. Stir to combine.

    2. 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.

    3. 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.

    Gluten-free crepes are available from the freezer section of large supermarkets.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

  • Method
  • Notes
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