Buckwheat Crêpes with Smoked Salmon and Avocado

Share & Comment

Buckwheat Crêpes with Smoked Salmon and Avocado

Thank you for your rating!
Thank you for your rating!

Buckwheat Crêpes with Smoked Salmon and Avocado from Bord Bia.

Recipes developed by Daniel Davey, Senior Performance Nutritionist and co-founder of popular food nutrition platform FoodFlicker

Ingredients

  • 1 cup almond milk
  • 4 eggs
  • 75g buckwheat flour
  • A little salt
  • Coconut oil for cooking
  • 2 avocados, peeled and sliced
  • 1 packet of smoked salmon, cut into strips
  • 1 scallion, finely sliced

Instructions

  1.  In a medium bowl, whisk together the almond milk and eggs. Add the buckwheat flour and mix until the flour is fully incorporated.  Add a pinch of salt and mix.
  2. Heat 1 teaspoon of coconut oil in a non-stick pan on a medium heat.
  3. Pour 2-3 tablespoons of the crêpe batter into the center of the pan, then tilt the pan to spread the batter over the base.
  4. Cook for about a minute on each side.
  5. Remove from the pan and place on a plate.  Repeat with the remaining batter.
  6. Fill your crêpes with either savoury ingredients like smoked salmon, avocado and scallions or sweet ingredients like fresh fruit and yogurt.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up