Buckwheat Crêpe Cake With Smoked Salmon Recipe

Name: Buckwheat Crêpe Cake With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60g buckwheat flour; 1 pinch Salt; 1 pinch pepper; 1/2 egg; 120 milliliters water; 1 tablespoon olive oil; 400g smoked salmon; 1/4 cup cream cheese; 1/2 cup cottage cheese; 2 tablespoons dill; 1 shallot, chopped; 2 handfuls arugula leaves

Servings: persons

60g buckwheat flour
1 pinch Salt
1 pinch pepper
1/2 egg
120 milliliters water
1 tablespoon olive oil
400g smoked salmon
1/4 cup cream cheese
1/2 cup cottage cheese
2 tablespoons dill
1 shallot, chopped
2 handfuls arugula leaves

1
For the crepes: Combine flour, salt and pepper in a bowl. Dig a well and add the egg and olive oil. Mix with a whisk and slowly incorporate the water until mixture is smooth. Set aside for 30 minutes. Stir again and make 5-6 crepes.
2
Whisk together cream cheese, cottage cheese and dill with a fork. Try to make it as creamy as possible so you donaTMt break the galettes when you spread the creamcheese
3
Take the 5 or 6 crepes, make sure they are cool. Put one crepe on a plate, spread with cheese spread and cover with slices of salmon and arugula leaves. Add another crepe on top and proceed from there is the same order. Finish with a crepe. Set in the fridge for 30 or so.
4
For serving, just cut slices, just like a cake.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 60g buckwheat flour, 1 pinch Salt, 1 pinch pepper, 1/2 egg, and more.

Yes, Buckwheat Crêpe Cake With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Crêpe Cake With Smoked Salmon

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