Buckwheat Crêpes With Smoked Salmon & Whipped Herb Cream Cheese Recipe
Make Buckwheat Crêpes With Smoked Salmon & Whipped Herb Cream Cheese Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crêpe Batter
Whipped Herb Cream Cheese
Filling
Method
Crêpe Batter
- 1
Mix the Batter
In a mixing bowl, combine the buckwheat flour and salt. Gradually add milk while whisking to create a smooth batter. Then add eggs one by one, continuing to whisk until fully incorporated.
- 2
Rest the Batter
Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step helps improve the texture of the crêpes.
Whipped Herb Cream Cheese
- 3
Prepare the Cream Cheese
In a mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer or a whisk.
- 4
Add Herbs
Add the chopped dill, chives, lemon juice, salt, and black pepper. Mix until all ingredients are well combined and the cream cheese is light and fluffy.
Cooking Crêpes
- 5
Heat the Pan
In a non-stick skillet or crêpe pan, melt 1 tablespoon of butter over medium heat.
- 6
Cook the Crêpes
Pour about 1/4 cup of the batter into the center of the hot pan. Quickly swirl the pan to spread the batter evenly. Cook for about 2-3 minutes until the edges lift and the bottom is lightly golden. Flip and cook for an additional 1-2 minutes. Repeat with remaining batter, adding butter as needed.
Assembling the Dish
- 7
Fill the Crêpes
Spread a generous layer of whipped herb cream cheese on each crêpe. Top with slices of smoked salmon and sprinkle with capers.
- 8
Serve
Fold the crêpes over and serve with lemon wedges on the side for squeezing over the top. Enjoy your delicious Buckwheat Crêpes with Smoked Salmon & Whipped Herb Cream Cheese!
