Buckwheat Crepes With Smoked Salmon

Total Time
20mins
Prep 10 mins
Cook 10 mins

Love it for brunch; high in fiber, high in protein.

Ingredients Nutrition

Directions

  1. Place the flour, egg and a splash of milk in a bowl and whisk until smooth. Gradually whisk in the remaining milk.
  2. Mix the ricotta with the garlic, parsley, pepper, and lemon rind.
  3. Heat a tsp of the oil in a non-stick frying pan; when hot pour off any excess and spoon 3 tbsp of the flour-and-milk batter into the pan. Cook on each side until browned.
  4. Transfer to a plate and keep warm. Make three more crepes in the same way, adding more oil if necessary. Divide the ricotta and artichoke between the crepes, drizzle with lemon juice, grind some black pepper over and serve with the salmon.

Reviews

(1)
Most Helpful

These were fantastic! I used a combination of fresh parsley, oregano and basil instead of just parsley, and I used caramelized onions instead of the artichoke hearts (because I don't like canned artichokes). It took a bit of practice to not tear the crepes when I flipped them, but even when I did, they tasted delicious.

ayhlara June 07, 2010

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