Meal Planner

Buckwheat crepes

RECIPE OVERVIEW

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients

Serves: 4 people

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

  1. To make the crêpes, combine all the ingredients in a bowl to make a batter. Set aside for half an hour to settle.
  2. 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.
  3. 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.
  4. Spread a layer of the smoked salmon mixture onto each crêpe and add some rocket leaves. Roll tightly and refrigerate until required.
  5. Cut in half on the diagonal and serve with some extra rocket and a lemon wedge if desired.

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