Step 1

Combine milk, water, egg and melted butter in a small bowl. Add flour and salt and whip until well blended. Allow to sit for 10 minutes.

Step 2

Steam broccoli until just tender, and combine salmon, shallot, thyme, lemon juice, dijon and 1/2 cup sour cream. Chop pieces of salmon and broccoli with a spoon if you have extra large pieces. Warm salmon mixture in the microwave for 2 minutes.

Step 3

Combine remaining sour cream and lemon zest.

Step 4

Heat a medium non-stick skillet over medium heat and spray with cooking spray. Add 1/4 cup crepe batter to the pan and swirl around to create an even pancake. Cook 1 – 2 minutes on the first side to brown crepe, then flip and brown the other side. Crepes cook quickly because they are so thin. Remove to a plate and keep warm.

Step 5

Fill a crepe with 1/4 salmon lengthwise and gently roll. Slice in half on a diagonal and top with a tablespoon of sour cream and lemon zest mixture.