Buckwheat Crepes with Smoked Salmon
Elevate your brunch or light dinner game with these elegant Buckwheat Crêpes with Smoked Salmon, a perfect blend of earthy, nutty flavors and velvety textures. Made with a mix of buckwheat and all-purpose flour, these gluten-friendly crepes boast a tender yet slightly crisp profile. Creamy layers of crème fraîche or cream cheese provide the ideal base for luscious slices of smoked salmon, tangy capers, and fragrant fresh dill. Each bite is brightened by a squeeze of fresh lemon juice, adding a zesty finish. Quick and surprisingly easy to prepare, these savory crepes are as impressive as they are delicious, making them a sophisticated choice for special occasions or an indulgent weekday treat.
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Ingredients
- 120 grams Buckwheat flour
- 30 grams All-purpose flour
- 1 teaspoon Salt
- 2 large Eggs
- 375 milliliters Milk
- 30 grams Unsalted butter (melted)
- 1 tablespoon Vegetable oil (for cooking)
- 120 grams Cream cheese or crème fraîche
- 200 grams Smoked salmon
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Capers
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
Step 2
Add the eggs to the bowl, and whisk until combined.
Step 3
Gradually pour in the milk while whisking continuously to create a smooth, lump-free batter.
Step 4
Stir in the melted butter, then cover the batter and let it rest for 15-20 minutes at room temperature.
Step 5
Heat a non-stick skillet or crepe pan over medium heat, and brush it lightly with vegetable oil.
Step 6
Pour about 1/4 cup of the crepe batter into the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
Step 7
Cook the crepe for 1-2 minutes until the edges begin to lift and the underside is lightly golden.
Step 8
Flip the crepe using a spatula, and cook for another 30 seconds on the other side. Transfer it to a plate and cover with a clean towel to keep warm.
Step 9
Repeat with the remaining batter, oiling the pan as needed. Stack the cooked crepes under the towel to keep them soft and pliable.
Step 10
To assemble, spread a thin layer of cream cheese or crème fraîche over each crepe.
Step 11
Top with slices of smoked salmon, a sprinkle of fresh dill, and a few capers.
Step 12
Fold the crepes into quarters or roll them up, and serve with lemon wedges on the side for a fresh squeeze of citrus.
Nutrition Facts
| Serving size | (1084.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1858.9 |
| Total Fat 110.1g | 0% |
| Saturated Fat 52.3g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 639.5mg | 0% |
| Sodium 4792.4mg | 0% |
| Total Carbohydrate 140.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 27.0g | |
| Protein 89.4g | 0% |
| Vitamin D 1620.2IU | 0% |
| Calcium 750.4mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2007.6mg | 0% |
Source of Calories