Smoked Salmon Crepes
2 Large Crepes
4 Ounces Cream Cheese
8 Ounces Wild Alaskan Coho Smoked Salmon
Salt and Pepper
Optional: Avocado and butter lettuce, for garnish
1.) Fold one large crepe in half and spread with cream cheese leaving about 1 inch around the edges.
2.) Place lettuce leaves over cream cheese and top with slices of smoked salmon. Sprinkle with salt and pepper.
3.) Gradually roll crepe tightly and slice in half, cutting off end piece (save for later!) to make two even pieces.
4.) Place on bed of lettuce and serve with avocado slices.