Salmon and avocado crêpes recipe
These delicious crêpes are easy to make and perfect for weekend brunch – or perhaps as a savoury option this Pancake Day. The recipe is also extremely versatile, so feel free to add your own twist to it with different toppings like wild mushrooms.
The batter can be whisked by hand or in a stand mixer, and you can also use gluten-free flour.
Ingredients
For the batter- 150 g plain (all-purpose) flour or gluten-free flour
- 3 eggs
- 320 ml oat milk
- 50 ml water
- 15 g butter, melted and cooled
- 1 pinch salt
- 1 handful spinach
- 150 g smoked salmon
- 1 avocado
- 1 drizzle of plain yogurt
- 1 pinch chilli flakes, to taste
- 1 handful fresh coriander (cilantro), to garnish
- 0.5 fresh lemon, juiced
Details
- Cuisine: French inspired
- Recipe Type: Crepe
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Add the flour and salt to a bowl and mix until combined.
- In a separate bowl, add the eggs and beat well.
- Add the oat milk, water and butter to the eggs and whisk together.
- Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed.
- Cover the batter with cling film and place in the fridge to chill for 1 hour.
- Remove the batter from the fridge and stir slightly.
- Heat a little butter to grease a cast iron pan over a low heat.
- Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
- Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip.
- Cook for a further 30 seconds.
- Repeat until all the batter is used.
- To serve, top with the spinach, smoked salmon, slices of avocado, plain yogurt, a sprinkle of chilli flakes, some fresh coriander (cilantro) and a squeeze of fresh lemon juice.
This recipe is courtesy of STAUB and Brit Woodruff of Naturally.B.
You may also like:
Caramel, plum and raspberry crêpe cake recipe