PARSLEY CREPES WITH SMOKED SALMON

Serves: 1
Prep: 10 mins
Cook: 5 mins

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Nutrition per serving:

356 kcal
17g Fats
28g Carbs
19g Protein

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   What you need :     

• 2 tbsp. spelt flour 

• 1 tbsp. flax seeds 

• ½ cup (100 ml) sparkling water 

• large handful parsley 

• 1 tsp. olive oil 

• 2 oz. (60g) smoked salmon, sliced 

• 4 tbsp. cottage cheese 

• 2 tsp. dill chopped 

• 2 lemon wedges

  What do you need to do :     

  • In a high-speed blender or food processor blend the flour, flaxseeds, water, parsley and olive oil, and salt until smooth, and slightly runny. 

  • Heat a dry non-stick pan on medium heat and using the earlier prepared mixture, make two thin crepes. 

  • In a bowl, mix the cottage cheese with the dill and freshly ground black pepper. 

  • Spread the cheese mixture over the crepe, then top with smoked salmon slices. 

  • Serve with a lemon wedge. 

  • NOTE: - the texture of the batter needs to be of a drinking yogurt, so add more water as required - use buckwheat flour for gluten-free option