a simple dish to prepare for breakfast, lunch or dinner served with any number of savoury and sweet toppings
Servings: 6large crepes
Author: Amanda Lawson
Ingredients
Buckwheat Crepes
150gplain wholemeal flour(I use spelt flour)
150gbuckwheat flour
500mlmilk(I use low-fat milk)
4large eggs
2tspraw sugar
pinch of salt
Whipped Feta
1/2cupsoft feta
1/2cupGreek yoghurt
2tbspmilk
2tbsp olive oil
2tbspchopped herbs(parsley dill, chives)
Green Salad Topping
1Lebanese cucumber
1zucchini
1lemon, zest & juice
sea salt and black pepper
Smoked Trout Topping
1fillethot smoked trout (substitute with smoked mackerel/salmon)
capers
finely chopped spring onions
chopped dill
lemon wedges
Instructions
Buckwheat Crepes
Mix all the ingredients together in a blender for a minute or so until smooth, then set aside, covered for 30 minutes, at room temperature. The mixture should be the pouring consistency of custard. If it's too thick, add a little more milk.
Heat a non-stick fry pan over medium-high heat. When hot, dip a piece of paper towel in a small amount of butter and wipe it over the base.
I like to use a soup ladle to spoon the mixture into the pan to ensure the crepes are the same size. Pour in about 3/4 ladle of the batter and tip the frypan so that the crepe batter covers the base of the pan.
Cook for about a minute. Little bubbles will appear on the surface which indicates it's time to flip the crepe over. The underside should be golden brown. Cook the other side for about a minute until golden.
Set aside on a plate, and continue until you have used all the batter. Serve immediately.
Whipped Feta
Place all the ingredients in a bowl and whip with electric beaters for a couple of minutes until smooth and creamy.
Green Salad Topping
Using a vegetable peeler, peel the zucchini and cucumber into thin strips.
Toss in a bowl with lemon zest, the juice of half the lemon, chopped herbs, salt and pepper. Serve the remaining lemon wedges as a garnish.
Hot Smoked Trout Topping
Assemble flakes of the smoked trout together with chopped spring onions, capers, herbs and wedges of lemon on a plate so that people can help themselves.
Notes
The crepes taste best when served immediately. You can refrigerate them and reheat them in the oven for about ten minutes.