Contents
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Ingredients
Buckwheat crepes
- 100 g Buckwheat flour
- 2 tbsp Wheat flour
- 1 pinch Salt
- 2 Eggs
- Water, oil
- 1 tbsp Fresh chopped thyme
Avocado cream
- 1 Hass avocado
- 1 Lemon, the juice
- 150 g Cream cheese
- 1 Clove of garlic, grated
- Espelette pepper
- Black pepper from the mill
- Salt
Otherwise
- 100 g Smoked salmon
Instructions
Crepes
- Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 2 eggs and the thyme. Now mix everything well with the hand mixer and then add enough water to make a nice, thin dough - it should really be much more fluid than a normal pancake dough.
- Then let the dough rest for a good hour and, if necessary, stir in a little water again, as the flour can swell again during that hour.
- Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the crepes over and fry again for about 1 minute on the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.
Avocado cream
- Cut the avocado in half and use a spoon to remove the meat and place in a bowl. Immediately drizzle with the lemon juice and mash with a fork. Now add the grated clove of garlic and cream cheese and season with Espelette pepper, salt and pepper. And now process everything with a fork to a homogeneous mass.
Assembly and finish
- Now always put a crepe on a board, put a tablespoon of the avocado cream on it, spread it and top it with smoked salmon.
- Now roll up the crepes and wrap in cling film - like candy - and knot the ends well. Do the same with the other crepes.
- To serve, take the rolled crepes out of the refrigerator, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the crepes open at an angle or slice them. Arrange and garnish to taste.
Nutrition
Serving: 100gCalories: 299kcalCarbohydrates: 27.7gProtein: 13.1gFat: 14.9g