Buckwheat crêpes
Enjoy these easy buckwheat crêpes with fried egg and smoked salmon for breakfast, lunch or dinner!
Servings: 4 servings
Ingredients
For the crepes
- 120 g (¾ cup) buckwheat flour (see notes)
- Large pinch of sea salt
- 250 ml (1 cup) filtered water
- 2 large organic free-range eggs
For the fried eggs
- 4 fried eggs
- Avocado oil for frying
To Serve
- 4 tbsp organic full fat cream cheese or dairy-free cream cheese alternative (I used Nush)
- 100 g wild smoked salmon
- Large handful of salad leaves
- 1 tsp each of finely chopped fresh chives and dill
Instructions
- Place the water and eggs in a large jug, add the flour and salt and whisk to combine. Set aside for 30 minutes or chill overnight in the fridge.
- Melt a little coconut oil in a crepe pan over a low to medium heat. Coat the pan with a thin layer of batter. Cook until the edges curl, about 2 minutes. Flip and cook for another minute. Keep warm on a plate in a low oven. Repeat with the remaining batter to make 6-8 crepes (depending on the size of your pan).
- Fry eggs to your liking. Lay a cooked crepe on a serving plate. Spread with cream cheese, add a fired egg and fold in the sides. Top with smoked salmon, sprinkle with chives and dill and serve with salad leaves. Store leftover crepes in an airtight container in the fridge for up to two days.
Notes
- If you can't find buckwheat flour in the store, make your own.
- Fry your eggs in avocado oil. Avoid vegetable and seed oils.
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