Ingredients
3 large eggs1-1/4 cups 2% milk1/2 cup water1 cup whole wheat pastry flour1 cup all-purpose flour3/4 teaspoon saltFILLING:12 ounces fresh goat cheese3/4 cup roasted sweet red peppers1 tablespoon plus 1-1/2 teaspoons lemon juice1-1/2 teaspoons smoked paprika1 garlic clove, peeled and halved1 pound smoked salmon fillets2 cups fresh baby spinach3 tablespoons capers, drained1 tablespoon snipped fresh dill
Preparation
In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use.
Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese.
