Prep 10 mins
Cook 10 mins
Love it for brunch; high in fiber, high in protein.
- 1 cup buckwheat flour
- 1 free-range egg
- 1 cup skim milk
Smoked Salmon Filling
- 1⁄2 cup light ricotta cheese
- 1 garlic cloves, crushed or 1⁄2 teaspoon dried garlic
- 2 tablespoons chopped parsley
- fresh ground black pepper
- 1⁄2 lemon, zest of
- 2 tablespoons olive oil
- 1 (400 g) can artichoke hearts, drained and chopped
- 1 lemon, juice of
- 250 g smoked salmon, cut into strips
- Place the flour, egg and a splash of milk in a bowl and whisk until smooth. Gradually whisk in the remaining milk.
- Mix the ricotta with the garlic, parsley, pepper, and lemon rind.
- 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.
- 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.
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.