Salmon-Asparagus Crepes with Swiss Cheese Sauce Recipe

Atkins Salmon-Asparagus Crepes with Swiss Cheese Sauce
Net Carbs
Prep Time: 60 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)




Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 3 tablespoons. You will also need 1 teaspoon of either green or black peppercorns. For the Cheese Sauce, we recommend you make your own following the linked recipe or if using pre-made be sure that it has less than 2g NC per serving. You will need ¾ cup cheese sauce for this recipe.

  1. For crepe batter: In a blender, combine eggs, 3 tablespoons baking mix, cream, 1 tablespoon water and xanthan gum (optional but recommended). Blend on high speed until batter is smooth.
  2. To make crepes: Melt 1/4 teaspoon of the butter in an 8-inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom, about 1 minute. Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter to make 5 crepes.
  3. For filling: Cut lemon in half; squeeze juice into a large, straight-sided skillet or shallow saucepan. Add remaining water, salt and 1 tsp peppercorns and bring to a boil. Reduce heat to medium-low.
  4. Add salmon and simmer until cooked through, about 10 minutes. Transfer salmon to a plate; flake with a fork. Heat oven to 375°F. Butter a 7-inch by 10-inch baking dish with 2 teaspoons of the butter.
  5. Remove woody ends of asparagus and cut into bite size pieces. Melt remaining ¾ teaspoon butter in a nonstick skillet over medium heat. Add asparagus and season with salt and pepper; cover and cook, stirring occasionally, until tender, 6 to 8 minutes. Uncover and continue cooking until liquid evaporates, 1 to 2 minutes longer. 
  6. Add 9 tablespoons of the cheese sauce to asparagus and bring to a boil. Remove from heat and gently stir in the salmon. Let cool for 5 minutes.
  7. Set crepes on a flat surface. Spoon 1/3 cup salmon mixture on each crepe and roll up; set, seam-side down, in baking dish. Cover top of crepes with remaining 3 tablespoons cheese sauce and bake until sauce is bubbling and edges are lightly browned, 25 to 30 minutes. Each filled crepe is one serving. Enjoy!

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.