Wild Rice Crepes:
1 egg
1 tablespoon extra virgin olive oil
3/4 cup milk
1/4 cup cooked wild rice
1/2 cup all purpose flour
2 tablespoons wild rice, buckwheat or more all purpose flour
1/2 teaspoon salt
Filling:
8 ounce tub spreadable cream cheese
1/4 English cucumber (approx.)
1 head red leaf lettuce, washed, dried, and torn into pieces
5 ounces thinly sliced smoked trout or salmon (approx.)
Fresh chives

Preparation Instructions:

Crepes: In a bowl, beat together egg, oil and milk. Stir in wild rice. In another bowl, combine flour, wild rice flour and salt. Beat egg mixture into flour mixture until smooth. Set aside for 15 minutes. Check consistency - it should be similar to light cream, adjust with milk or flour. Heat a non-stick 8 inch crepe pan or skillet over medium-high heat. Add a little oil and pour in enough batter to just cover bottom of pan, about 3 tablespoons. Swirl pan to evenly spread batter. Cook until top loses its wet look and is lightly browned on underside. flip over and cook over side briefly. Allow to cool and stack between pieces of parchment paper. Continue making crepes, adjusting heat as needed. Cover and refrigerate, they can be make up to one day before.

Filling: Rolls can be assembled a few hours before serving. Soften cream cheese in microwave to make spreading easy. Cut cucumber into 28 julienne pieces, each about 2 inches x 1/4 inch. Place a crepe on a cutting board and spread with a thin layer of cream cheese. Cut crepe into 4 quarters. Place a piece of lettuce so the edge slightly overhangs the outer curved edge of crepe. Put a small piece of smoked trout on lettuce, and a cucumber stick and a chive sprig in center. Roll into a cone shape pressing some of the cream cheese out to seal the seam (use a toothpick if the crepe doesn't quite stick together). Continue until all of the wrappers are used. Arrange on serving plate, cover and refrigerate before serving. Garnish platter with chives. Makes about 24 - 28 rolls.

Per serving: 62 calories; 3 g protein; 4 g fat; 4 g carbohydrates; 181 mg sodium.