Buckwheat Crêpes with Smoked Salmon and Avocado
Easy
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
PREP IN
8 MIN
COOK IN
2 MIN
SERVE
10
Buckwheat Crêpes with Smoked Salmon and Avocado
Easy
PREP IN
8 MIN
COOK IN
2 MIN
SERVE
10
Introduction
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
Method
- 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.
