Easy

Buckwheat crêpes with salmon, egg and avocado

Name: Buckwheat crêpes with salmon, egg and avocado
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 165 g Buckwheat flour; 5 g Coarse salt; 250 g Egg (1 egg for batter and 4 for filling); 375 ml Water (cold); 250 g Smoked salmon (6 slices); 150 g Avocado (flesh of 1 avocado); 10 g Butter; 100 g Gruyère cheese (grated); 60 g Rocket; 180 g Cherry tomatoes (12 tomatoes); 20 ml Extra virgin olive oil; 2 g Parsley; 1 g Salt

Total time1 h 15 min Preparation 25 min · Cooking 20 min · Resting 30 min

Preparation excluding the indicated waiting: 25 min · Cooking: 20 min · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Smoked salmon. Milk: Ingredient to check: Butter, Gruyère cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Buckwheat flour.

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Buckwheat crêpes with salmon, egg and avocado. Divide the batter into four equal portions before cooking so you do not use too much for the first crêpe. If it thickens while resting, stir well before adding more water.

Jump to steps

25 minpreparation excluding indicated waiting

20 mincooking

30 minResting

4servings

2.294 kcalwhole recipe

573 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation 25 min · Cooking 20 min · Resting 30 min

Preparation excluding indicated waiting: 25 min · Cooking: 20 min · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

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Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Griddling

Appliances

Frying panWhisk

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Mix buckwheat flour and coarse salt in a bowl. Beat one egg and whisk it in with the water, adding gradually.
Rest the batter for 30 minutes, stirring every five minutes.
Dice two salmon slices and slice the avocado. Wash the rocket and tomatoes; halve the tomatoes.
Cook the remaining four eggs in a frying pan with 10 ml oil until the whites are set. Keep warm.
Grease a 28 cm frying pan with some butter and spread one quarter of the batter into a thin layer. Cook for about one minute and turn when it releases.
Put a quarter of the Gruyère cheese, an egg, diced salmon, avocado and a salmon slice in the centre. Fold in the four sides and repeat to make four filled crêpes.
Serve the filled crêpes with rocket, tomatoes, parsley, salt and the remaining 10 ml oil.

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Ingredients

Method

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