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Gluten-free creamy salmon pesto crepes
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Quick and easy gluten-free salmon crepes ready in just 40 minutes!
Ingredients:
  • 200g mascarpone cheese
  • 75.00 gm gluten-free basil pesto
  • 415g can pink salmon, drained, skin and bones removed, flaked
  • 8 frozen gluten-free crepes, thawed (see note)
  • 21.00 gm lemon juice
  • 50g mixed salad leaves
  • 1 lemon, cut into wedges
Instructions:
  • Combine the mascarpone and 2 tablespoons of pesto in a bowl, then season with salt and pepper before stirring until well mixed.
  • Preheat your oven to 220°C/200°C fan-forced. Lay out a crepe and spread a portion of pesto down the center. Add the salmon on top, then roll up the crepe to seal in the delicious filling. Place it in a 6cm-deep, 20cm x 30cm baking dish. Repeat with the rest of the crepes, pesto, and salmon. Cover the dish with foil and bake for 10 minutes until everything is heated through.
  • Mix the leftover pesto with lemon juice. Plate the crepes. Drizzle with the pesto. Serve with a side of mixed salad leaves and lemon wedges.

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