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Add a photoServings: 6
Ingredients
- 3 x Large eggs
- 1Â 1/4 c. Lowfat milk
- 2 Tbsp. Melted unsalted butter
- 1 c. Sifted flour
- 1 Tbsp. Snipped chives
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 lb Cured salmon
- 1/2 c. Julienned red onion
- 1/2 c. Capers
- 1/4 c. Minced egg whites
- 1/4 c. Minced egg yolks
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Blanched long chives for tying purses
- 1/2 c. Vodka
- 1Â 1/2 c. Lowfat sour cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- For crepes, combine the whole Large eggs, lowfat milk, butter, flour and chives till smooth. Add in salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 Tbsp. of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe till the edges begin to brown, flip and cook till done. Remove from the pan.
- To assemble, lay one crepe down flat, place 2 pcs of the salmon on the crepe to cover completely leaving a 1-inch border. Sprinkle with the red onion, capers and Large eggs. Season with salt and pepper. Gather the crepe at the top and tie with a long chive, it should resemble a purse.
- For sauce, combine the vodka, lowfat sour cream and seasonings together. Spoon a small amount on the bottom of each plate and place the beggars purse right on top.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 366 | |
| Calories from Fat 187 | 51% |
| Total Fat 21.15g | 26% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 272mg | 91% |
| Sodium 467mg | 19% |
| Potassium 274mg | 8% |
| Total Carbs 22.7g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.97g | 4% |
| Protein 11.36g | 18% |
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