French Buckwheat Crepes with smoked salmon

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

Please follow and like us:
Print Recipe
French Buckwheat Crepes with smoked salmon
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  4. 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.
  5. Transfer the crepe to the plate and serve right away.

Leave a Reply

Your email address will not be published. Required fields are marked *

Social media & sharing icons powered by UltimatelySocial