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Parsley Crepes With Smoked Salmon
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This recipe is too good to miss.
Parsley Crepes With Smoked Salmon
Print Recipe
This recipe is too good to miss.
Servings Prep Time Cook Time
1serve 10minutes 5minutes
Servings Prep Time
1serve 10minutes
Cook Time
5minutes
Ingredients
  • 15 grams spelt flour
  • 7 grams flax seed
  • 100 ml sparkling water
  • fresh parsley large handful
  • 1 tbsp olive oil
  • 60 grams smoked salmon sliced
  • 60 grams cottage cheese
  • fresh dill small handful
  • 1 lemon
Servings: serve
Ingredients
  • 15 grams spelt flour
  • 7 grams flax seed
  • 100 ml sparkling water
  • fresh parsley large handful
  • 1 tbsp olive oil
  • 60 grams smoked salmon sliced
  • 60 grams cottage cheese
  • fresh dill small handful
  • 1 lemon
Servings: serve
Instructions
  1. In a high-speed blender or food processor blend the flour, flaxseeds, water, parsley and olive oil, and salt until smooth, and slightly runny.
  2. Heat a dry non-stick pan on medium heat and using the earlier prepared mixture, make two thin crepes.
  3. In a bowl, mix the cottage cheese with the dill and freshly ground black pepper.
  4. Spread the cheese mixture over the crepe, then top with smoked salmon slices. Serve with a lemon wedge.
Recipe Notes
  • the texture of the batter needs to be of a drinking yogurt, so add more water as required
  • use buckwheat flour for gluten-free option

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