2 Tbsp oil
1 Tbsp sugar
1 large bag of spinach
6 Tbsp plain unsweetened yoghurt
Juice of half a lemon
Zest of lemon
1 Tbsp finely chopped fresh dill
Rinse and cook the spinach in a large pot of water until it becomes soft and wilted. Rinse with cool water, drain and squeeze out excess water.
In a large mixing bowl put the flour, eggs, milk, water, salt, oil, and sugar. Blend well until very smooth.
Add the cooked spinach and blend again until the mix is smooth.
Over a medium heat use a non stick pan or a little oil in a griddle or pan. Ladle or pour approximately ½ cup of the mix into the pan. Swirl the pan in a circular motion until the base is covered evenly.
Cook for approximately 2 minutes until the base begins to become slightly browned. Loosen with a spatula and turn the crepe over to cook the other side.
Putting the crepes together
Lay the smoked salmon across ½ of the crepe. (For a less intense salmon flavour lay the salmon over just ¼ of the crepe prior to folding). Fold the crepe in half, and then fold again until it is in quarters.
Microwave for about 2 mins until warm. Serve immediately with the dressing.
Mix together the yoghurt, lemon, lemon zest and dill. Set aside in the fridge until ready for use.
These can be made ahead of time and stored in the fridge in an air tight container. Microwave until warm when you are ready to use them.