Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package FOR THE CREPES:
• 3 Frozen Chopped Spinach (10 Oz Package)
• 1-½ cup Large Eggs
• ½ cups Almond Milk
• ½ cups Quinoa Flour
• 1 bunch Brown Rice Flour
• ⅓ cups Scallions, Trimmed And Minced (Only Use The White Parts)
• 1 pinch Fresh Dill, Chopped (Make Sure To Use Fresh Dill Here. It Really Does Make A Difference)
• ½ cups Cayenne Pepper
• 2 Tablespoons Salt And Freshly Ground Black Pepper, To Taste
• 1 cup Water + More If Needed For Thinning The Batter
• 1 Tablespoon Coconut Oil
• 1 Tablespoon FOR THE FILLING:
• 1 Greek Yogurt, Plain
• 2 Tablespoons Grated Lemon Rind
• 2 teaspoons Fresh Lemon Juice
• 12 ounces, weight Shallots, Finely Minced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →