Spinach Crepes with Smoked Salmon and Lemony Greek Yogurt Sauce

For the crepes:
Prepare the spinach by defrosting it then squeezing it in paper towels to remove all of the excess moisture. Set aside.

Blend the eggs and almond milk in a blender or food processor until well blended. Add the flours and blend until smooth. Add the spinach, scallions, half of the dill, cayenne pepper, salt and pepper and blend again until very smooth. Stir in the water and allow the batter to rest for 15 minutes.

Heat a seven- to eight-inch crepe pan over medium-high heat. Brush with the coconut oil. Pour 1/3 cup of the batter into the pan, tilting the pan and allowing the batter to evenly coat the bottom. Cook about two minutes, until lightly browned. Then turn the crepe over and cook about 30 seconds longer. Remove the crepe from the pan and repeat with the remaining batter, making 10 to 12 crepes.

For the filling:
In a medium size bowl combine the Greek yogurt, lemon rind, juice, shallots, remaining half of the dill, capers and paprika.

For the assembly:
Spread each crepe with some of the yogurt mixture, then cover with a layer of smoked salmon. Roll the crepe and enjoy!

Adapted from Cold-Weather Cooking by Sara Leah Chase.