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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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
Add the eggs to the bowl, and whisk until combined.
Gradually pour in the milk while whisking continuously to create a smooth, lump-free batter.
Stir in the melted butter, then cover the batter and let it rest for 15-20 minutes at room temperature.
Heat a non-stick skillet or crepe pan over medium heat, and brush it lightly with vegetable oil.
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.
Cook the crepe for 1-2 minutes until the edges begin to lift and the underside is lightly golden.
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.
Repeat with the remaining batter, oiling the pan as needed. Stack the cooked crepes under the towel to keep them soft and pliable.
To assemble, spread a thin layer of cream cheese or crème fraîche over each crepe.
Top with slices of smoked salmon, a sprinkle of fresh dill, and a few capers.
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
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.0 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 40.5 mcg | 203% | |
| Calcium | 750 mg | 58% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
