This might just hit the nail on the head for the most delicious wafer thin crepes.
Flavoured with fresh chives and made with delicious, gluten-free buckwheat flour, they make for a perfect light lunch, or brunch. Filling them with salmon and avocado makes them a great and tasty alternative to wraps. They are also choca block, full of beneficial omegas and healthy fats.
Perfect Pancakes with Salmon and Avocado Recipe
- 100g buckwheat or brown rice flour
- 250ml milk (of choice)
- 3 large eggs
- A handful chives, finely chopped
- coconut oil, for cooking
- 2 large avocados
- 250g hot or cold-smoked salmon, flaked
- 1 lemon cut into wedges
- a drizzle of garlic oil
Mix the flour with a pinch of salt in a large mixing bowl. In a separate bowl, whisk together the milk, eggs and chives. Pour this mixture into the flour mixture and stir until combined and lump-free. Let it sit for 5 minutes, then stir again and thin the mixture by adding water, a small splash at a time, until it is the consistency of double cream. (The right consistency is the key.)
To cook the crêpes, heat a large non-stick frying pan over a medium heat. Melt a little coconut oil and pour over 4 tbsp of batter to thinly coat the base, rotating the pan as you pour so that the batter runs to cover the entire base. Cook until deep golden, and the edges of the crêpe are beginning to curl and lift. Flip and brown the second side.
Transfer to a plate, cover with a clean tea towel and cook the remaining batter. Leftover batter keeps well in the fridge for a few days – just give it a stir and thin with a little water, if needed, before using.
Halve, stone, peel and thinly slice the avocados. Arrange the salmon and avocado in the centre of each crêpe, top with a squeeze of lemon, a drizzle of garlic oil and a grinding of pepper. Roll up and eat.