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Spinach and Fresh Salmon Crepes
Light spinach crepes filled with fresh cheese, crab sticks and fresh salmon. A fun and tasty way to get kids to eat spinach while delighting adults.
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Cost Breakdown
Critical Success Points
- • Blend the spinach with the eggs and milk until a very smooth texture is achieved.
- • Cook each crepe quickly over medium heat to prevent it from drying out.
- • Roll the crepes before they cool too much to avoid cracking.
Safety Warnings
- • Be careful of hot oil splatters when cooking the crepes.
- • Raw eggs are handled; cook the crepes until well‑golden to eliminate any risk of salmonella.
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