Name: French Buckwheat Crepes with smoked salmon
Prep time: 20 min
Cook time: 8 min
Total time: 30 min
Ingredients: 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))

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

French Buckwheat Crepes with smoked salmon

Natalija

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Prep Time 20

Cook Time 8

Total Time 30

Servings crepes

Ingredients

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)

Instructions

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.