Buckwheat Crepes with Salmon and Cream Cheese

Name: Buckwheat Crepes with Salmon and Cream Cheese
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Buckwheat flour; 3 pcs eggs; 400 ml milk; 20 g butter; 200 g smoked salmon; 200 g cream cheese; 10 g dill; 15 ml lemon juice; 4 g salt; 2 g pepper

Savory buckwheat crepes filled with smoked salmon and cream cheese. A sophisticated and flavorful breakfast.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 16 g
Fat: 17 g
Carbs: 24 g

Ingredients

for 4 servings

Buckwheat flour200 g
eggs3 pcs
milk400 ml
butter20 g
smoked salmon200 g
cream cheese200 g
dill10 g
lemon juice15 ml
salt4 g
pepper2 g

Method

6 steps

Whisk buckwheat flour, eggs, and milk in a bowl until smooth.
Melt butter in a non-stick pan over medium heat.
Pour a thin layer of batter into the pan and cook each crepe until golden brown on both sides.
In a small bowl, mix cream cheese with chopped dill, lemon juice, salt, and pepper.
Spread the cream cheese mixture onto each crepe.
Top with smoked salmon slices and roll up the crepes to serve.