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Healthy Crepes Two Ways | Smoked Salmon & Goat Cheese

This is lovely, you make one super easy recipe and have a whole lunch or dinner done, including dessert. That is exactly what I did, I doubled the recipe and had a wonderful lunch with dessert and all, in only 30 minutes.

We are into savory food more than desserts, so we really enjoy this Salmon & cheese crepes. As I always say, if you don't like the salmon or don't have goat cheese handy be creative because this crepes can be stuffed with almost everything.

Here is my take on savory crepes...

What do you need?

1 Egg

4 Oz Smoked Salmon (wild cut)

6 Oz Goat cheese

1/4 Cup Buckwheat flour

1/4 Cup Greek yogurt

1/4 Cup water

1 Tbsp. Coconut oil

1 Tsp. Coconut sugar

Olive oil spray

Pinch of salt

For 6 small crepes

What to do?

For the batter, I only eliminated the vanilla

1. Mix all the ingredients in the blender, until well combine

2. Heat a non-stick pan and grease with the olive oil spray

3. Scoop the crepe batter with a spoon and spread around the pan quickly

4. Cook for about a minute per side or until brown

5. Once ready for one side, flip the crepe and add the goat cheese first and then the smoked salmon

6. Fold by flipping both ends to the center and transfer to a plate

8. Repeat until all six crepes are ready 

Voila!

Tips, variations & more:

  • I served the crepes over a simple arugula salad that I "dress" with olive oil, lime juice and pepper

  • Another great idea for the crepes is to use mozzarella and grilled tomatoes

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