Buckwheat Crêpes with Smoked Salmon and Ricotta
4 people
5 minutes
15 minutes
Ingredients
Buckwheat Crêpes
-
1
pinch
Black Pepper
-
100
g
Buckwheat Flour
-
2
-
Fresh Egg
-
250
ml
Milk
-
100
g
Plain Flour
-
2
tbsp
SuperValu Olive Oil
plus extra for frying
-
1
pinch
SuperValu Salt
Filling
-
1
pinch
Black Pepper
-
100
g
Creme Fraiche
-
1
-
Lemon
zest and juice
-
4
wedges
Lemon
to serve
-
1
-
SuperValu Avocado
diced
-
100
g
SuperValu Ricotta
-
40
g
SuperValu Rocket Leaves
plus extra to serve
-
1
pinch
SuperValu Salt
-
125
g
SuperValu Smoked Salmon
chopped
Method
- To make the crêpes, combine all the ingredients in a bowl to make a batter. Set aside for half an hour to settle.
- To cook the crêpes, heat 1 tablespoon of olive oil in a frying pan and add a ladleful of the batter. Cook for 1 to 2 minutes on each side, then remove from the pan. Repeat with the remaining batter.
- Combine the ricotta, crème fraîche, lemon zest and juice in a bowl and season with salt and pepper. Stir until smooth, then add the chopped smoked salmon and diced avocado.
- Spread a layer of the smoked salmon mixture onto each crêpe and add some rocket leaves. Roll tightly and refrigerate until required.
- Cut in half on the diagonal and serve with some extra rocket and a lemon wedge if desired.
