RECIPE OVERVIEW
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Serves: 4 people
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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.
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