PARSLEY CREPES WITH SMOKED SALMON
Prep: 10 mins
Cook: 5 mins
Nutrition per serving:
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