6 oz fresh salmon
2 tbsp soy sauce
1 tbsp maple syrup
1/2 cup all purpose flour
1/3 cup cornmeal
1 tsp baking powder
1 tsp granulated sugar
1/4 tsp salt
1 cup low-fat plain yogurt
3 tbsp 2% milk
2 tbsp melted non-hydrogenated margarine
Vegetable cooking spray
1 large ripe avocado
2 tsp freshly squeezed lemon or lime juice
2 ripe tomatoes, seeded and finely chopped
1/2 cup chopped green onions
1/4 tsp salt
1/4 tsp black pepper
1. Marinate salmon in soy sauce and maple syrup. Set aside.
2. Crepes: In a large bowl combine flour, cornmeal, baking powder, sugar and salt
3. In a separate bowl, whisk eggs, yogurt, milk and margarine until smooth.
4. Make a well in the center of the flour mixture and gradually add the egg mixture, whisking until batter is blended and smooth. Cover and let rest at room temperature for 10 minutes.
5. Meanwhile in a small bowl, mash avocado. Sprinkle with lemon juice. Gently stir in tomatoes, green onions, salt and pepper.
6. Heat a fry pan on medium heat and spray with cooking spray. Place salmon in fry pan and sear each side for a few seconds. Note: You may cook it through all the way, but I prefer to leave the salmon raw for a sushi texture)
7. Dice salmon into bite sized pieces and mix into avocado filling.
8. Heat crepe pan over medium heat. Spray lightly with cooking spray. Lift the pan and pour in about 1/3 cup of batter. Swirl the pan so the batter reaches the edges. Return to heat and cook for about 1 minute or until crepe is no longer shiny on top and very light golden on the bottom. Flip and cook for 30 to 60 seconds or until golden. Transfer to a plate and cover with foil and keep warm. Repeat with the remaining batter, spraying pan and adjusting heat between batches as needed.
9. Divide filling among crepes and fold over.
10. Transfer to serving dish with seam facing down.
11. Serve with either soy sauce or sour cream (which ever is your preference)