Buckwheat Crepes With Smoked Salmon Recipes
BUCKWHEAT CREPES WITH SMOKED SALMON
Make and share this Buckwheat Crepes With Smoked Salmon recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 752.8, Fat 29.1, SaturatedFat 7.6, Cholesterol 143.3, Sodium 1296.1, Carbohydrate 78.8, Fiber 23.4, Sugar 4.5, Protein 51.5
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- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds.
- Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
- A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
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