Recipe Information

• Servings: 4
• Total Time: 40 minutes
• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy

Ingredients

• Crepe Batter:
  • 4 large eggs
  • 8 tablespoons buckwheat flour
  • 1 pinch of salt
  • 400 ml milk
• Filling:
  • 500 grams fresh spinach leaves
  • 250 grams ricotta cheese
  • 400 grams smoked salmon, sliced
  • Cider vinegar (to taste)
  • Whole grain mustard (to taste)
  • Butter (for cooking)

Instructions

1. Prepare the Crepe Batter:
   1. In a large bowl, whisk together the eggs, buckwheat flour, and salt until well combined.
   2. Gradually add the milk while continuing to whisk to form a smooth batter. Let it rest for at least 15 minutes.
2. Cook the Crepes:
   1. Heat a non-stick skillet over medium heat and add a small amount of butter.
   2. Pour a ladleful of batter into the skillet, tilting the pan to spread it evenly. Cook for about 2-3 minutes until the edges lift, then flip and cook for an additional minute.
   3. Repeat with the remaining batter, stacking the cooked crepes on a plate.
3. Prepare the Filling:
   1. In a pan, sauté the spinach over medium heat until wilted. Remove from heat and let it cool slightly.
   2. In a bowl, mix the ricotta cheese with a splash of cider vinegar and whole grain mustard. Season with salt and pepper to taste.
4. Assemble the Crepes:
   1. Spread a layer of the ricotta mixture on each crepe. Add the sautéed spinach and top with slices of smoked salmon.
   2. Fold the crepes in half, then half again to create quarters. Serve warm with additional mustard or a drizzle of cider vinegar if desired.

Notes

Feel free to customize the filling with other ingredients like capers or fresh herbs for added flavor!

Recipe Tips

1. For extra fluffy crepes, let the batter sit longer before cooking.
2. If you don’t have buckwheat flour, regular flour works as a substitute, although the flavor will be different.
3. Ensure your pan is adequately heated and buttered to prevent sticking.

Nutritional Information

Each serving contains approximately 400 calories, 22g protein, 30g fat, and 20g carbohydrates.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours.

What can I substitute for ricotta cheese?

Cream cheese or cottage cheese can be used as alternatives.

Are these crepes gluten-free?

If you use buckwheat flour, yes, these crepes are gluten-free!

Can I freeze the crepes?

Yes, cooked crepes can be frozen between layers of parchment paper for up to 2 months.

How can I make crepes sweeter?

Add a tablespoon of sugar to the batter for a sweeter flavor, perfect for dessert crepes.