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- To a blender, add eggs, milk, tarragon, salt, pepper and 1/3 cup water; blend until smooth. Add flour; blend to combine, about 30 seconds. Pour into a bowl or jar. Cover and refrigerate for 2 to 4 hours.
- Meanwhile, prepare quick-pickled onions (if desired): In a small saucepan, bring vinegar and honey to a boil. Add red onions, stir, and turn off heat. Cover and set aside until onions cool to room temperature. Transfer to a small airtight container and refrigerate.
- Remove egg mixture from fridge, and whisk in oil. (NOTE: Batter should have the consistency of heavy cream; if necessary, whisk in 1 to 2 tsp water, or as needed, to reach that consistency.)
- Mist an 8-inch nonstick skillet with cooking spray; heat on medium-high. Remove skillet from heat; add a scant ¼ cup batter, tilting pan to spread evenly over bottom. (Batter may not spread to edges of pan; this is fine.) Return to medium-high; cook until bottom is golden brown, about 1 minute. Using a thin spatula, flip crepe; cook until golden brown, about 30 seconds.
- Repeat with cooking spray and remaining batter, reducing heat as necessary if crepes brown too quickly. Let cool completely. Stack crepes and wrap tightly in plastic wrap; refrigerate for up to 3 to 4 days.
- In a small bowl, stir together goat cheese, yogurt, green onion, lemon zest and juice. Cover and refrigerate for up to 3 to 4 days.
- To assemble: In a nonstick skillet, heat crepe until warmed, about 1 minute. Spread about 1½ tbsp goat cheese mixture over crepe; top with 1/3 cup mixed greens, 2 oz salmon and desired amount of picked onions (if using). Roll up.
- Serving Size 1 stuffed crepe
- Calories 297
- Carbohydrate Content 13 g
- Cholesterol Content 87 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 23 g
- Saturated Fat Content 5 g
- Sodium Content 452 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g