Buckwheat crepes with cottage cheese and smoked salmon
Thin buckwheat crepes filled with cottage cheese, smoked salmon and cucumber. A light and elegant brunch.
- Time30 min
- LevelMedium
- Costabout £2.23 a head
Ingredients
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Method
- 1
Whisk the flour, milk, egg and olive oil into a smooth, thin batter. Rest for 10 minutes.
10 min - 2
Spray a non stick frying pan with low fat cooking spray and heat over a medium heat.
- 3
Pour in a thin layer of batter and swirl to cover the pan. Cook for 1 to 2 minutes until the edges lift, then flip and cook for 30 seconds more.
1 min 30 s - 4
Repeat to make eight crepes, stacking them on a plate.
- 5
Mix the cottage cheese with the dill and black pepper.
- 6
Fill each crepe with cottage cheese, salmon and cucumber. Fold and serve with lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.