French Buckwheat Crepes with smoked salmon

French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!

French Buckwheat Crepes with smoked salmon

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 8 crepes


  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 g milk
  • 350 g water
  • 2 eggs
  • 50 g melted butter
  • 8 thin slices of smoked salmon
  • 8 Tbsp sour cream
  • Some fresh or dry dill (optional)


  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds.
  • Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  • A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
  • Transfer the crepe to the plate and serve right away.
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5 from 2 votes (2 ratings without comment)

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