Open-Face Buckwheat Crepes with Avocado, Smoked Turkey and Dijon – a delicious recipe with buckwheat flour, eggs, milk, Olive oil, Dijon mustard, turkey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2
Add the remaining milk and whisk until smooth.
3
Refrigerate the batter for 20 minutes.
4
Line a plate with wax paper.
5
Heat an 8-inch nonstick skillet and lightly brush with olive oil.
6
Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
7
Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
8
Flip the crepe and cook 30 seconds to 1 minute longer.
9
Transfer the crepe to the prepared plate and repeat with the remaining batter.
10
Slather each crepe with 1/2 tablespoon of Dijon.
11
Divide the turkey slices between the crepes and top with half a sliced avocado.
12
Drizzle with the lemon juice, season with salt and serve.
430
kcal
Calories
16
g
Fat
23
g
Carbs
45
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup buckwheat flour, 2 large eggs, beaten, 1 1/3 cups milk, Olive oil, and more.
Yes, Open-Face Buckwheat Crepes with Avocado, Smoked Turkey and Dijon falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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