Salmon and Mushroom Crepes

AUSSIE BODIES TEST KITCHEN

4 medium mushrooms
2 spring onions
1 tbsp butter
4 eggs
1/2 cup of smooth low fat ricotta
50g Trim Pure Soy Protein or Perfect Protein
1/3 cup of milk (or water)
salt and pepper
canola oil
2 tbsp low-fat sour cream
100g smoked salmon
fresh dill

Finely chop the mushrooms and spring onion, then lightly fry in butter until mushrooms begin to soften. Remove from heat.

Using a medium-size mixing bowl, lightly beat the eggs. Add smooth ricotta cheese and stir mixture until creamy and smooth. Add protein powder plus milk or water and blend mixture. Add mushrooms and onions, salt and pepper to taste, and stir through. Pour a small amount of canola oil onto a non-stick frypan, and pour in ¼ mixture, making a large crepe. Cook till lightly browned on both sides, and repeat with remaining mixture.

Put two crepes on each plate, and top with sour cream, smoked salmon and a sprinkling of fresh dill.

Makes a generous serving for breakfast or lunch for 2. Makes 4 crepes.