Buckwheat Crêpes with Smoked Salmon and Ricotta

Buckwheat crepes Buckwheat crepes
4 people 5 minutes 15 minutes


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


  • 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


  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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