Ingredients for Buckwheat Crepes With Smoked Salmon
- Buckwheat Flour
- Free Range Egg
- Skim Milk
- Light Ricotta Cheese
- Garlic Cloves
- 1 tablespoon chopped fresh parsley
- Fresh Ground Black Pepper
- Lemon, Zest Of
- Olive Oil
- Artichoke Hearts
- Lemon, Juice Of
- 6-9 ounces smoked salmon
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How to Make Buckwheat Crepes With Smoked Salmon
- In a medium bowl, whisk together 1 cup buckwheat flour, 1 large egg, and 2 tablespoons milk until smooth.
- Gradually whisk in 1 cup milk until batter is thin and pourable (like pancake batter). Let rest for 10 minutes.
- In a small bowl, combine 1/2 cup ricotta cheese, 1 clove minced garlic, 1 tablespoon chopped fresh parsley, 1/4 teaspoon black pepper, and the zest of 1/2 lemon.
- Heat 1 teaspoon olive oil in a lightly oiled 8-inch nonstick skillet over medium heat.
- Pour 1/4 cup batter onto the hot skillet, tilting to spread into a thin crepe.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Transfer the crepe to a plate and keep warm. Repeat with remaining batter, adding more oil as needed.
- Spread the ricotta mixture evenly over each crepe. Top with 2-3 ounces of smoked salmon per crepe. Drizzle with fresh lemon juice and grind fresh black pepper over the top.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
17g
Fat
38g
Carbs
26g
