Cooking Instructions
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Step 1
Mix the
Buckwheat Flour (1/2 cup)
,
All-Purpose Flour (1/3 cup)
,
Salt (1 pinch)
,
Eggs (2)
, and
Non-Fat Milk (1 1/2 cups)
in a mixing bowl. Add
Butter (2 Tbsp)
and continue to whisk until smooth.
Step 2
Cover with plastic wrap and rest in the fridge for at least 30 minutes or up to 1 day.
Step 3
Mix the
Sour Cream (1/2 cup)
,
Fresh Dill (1 Tbsp)
,
Fresh Chives (1/2 Tbsp)
,
Fresh Parsley (1/2 Tbsp)
, and 1 tsp of
Lemon Zest (1)
in a mixing bowl. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and mix. Set aside.
Step 4
Using a brush lightly grease the
Oil (2 Tbsp)
on a large non-stick frying pan, and heat the pan over high heat.
Step 5
Once hot, pour a scoop of batter and swirl the pan to let the batter just cover the bottom. Then turn the heat to medium. Cook until the underside is golden brown, and the surface is set.
Step 6
Carefully flip and cook another side for another minute. Turn off the heat. Transfer the galettes to serving plates.
Step 7
Spoon about ¼ of the sour cream mixture onto the middle of the crepe, and spread it out a bit. Top with 2-3 slices of
Smoked Salmon (8 slices)
. Fold the sides of the crepes towards the center to make a square.
Step 8
Top some
Red Onions (1/4 cup)
,
Cucumber (1)
,
Avocado (1)
,
Capers (1 Tbsp)
, and
Ricotta Cheese (1/4 cup)
over the smoked salmon.
Step 9
Drizzle some
Honey Mustard (2 Tbsp)
sauce on top. Garnish with dill and serve.
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