Buckwheat Crêpes with Smoked Salmon and Avocado

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Buckwheat Crêpes with Smoked Salmon and Avocado

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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.
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