Buckwheat Galettes with Smoked Salmon
These simple Buckwheat Galettes are a delicious and healthy option for breakfast or brunch. Made with buckwheat flour, these savory crepes have a nutty flavor and a hearty texture that pairs perfectly with the rich and smoky flavor of smoked salmon. You can have the batter made the day before and cook it on Mother's Day morning, giving Mom a big surprise.
Ingredients
Cooking Instructions
step 1
Mix the Buckwheat Flour (1/2 cup), All-Purpose Flour (1/3 cup), Salt (1 pinch), Eggland's Best Classic Eggs (2), and Non-Fat Milk (1 1/2 cups) in a mixing bowl. Add Butter (2 Tbsp) and continue to whisk until smooth.
step 2
Cover with plastic wrap and rest in the fridge for at least 30 minutes or up to 1 day.
step 3
Mix the Sour Cream (1/2 cup), Fresh Dill (1 Tbsp), Fresh Chives (2 tsp), Fresh Parsley (2 tsp), and 1 tsp of Lemon Zest (1) in a mixing bowl. Season with Salt (to taste) and Ground Black Pepper (to taste) and mix. Set aside.
step 4
Using a brush lightly grease the Oil (2 Tbsp) on a large non-stick frying pan, and heat the pan over high heat.
step 5
Once hot, pour a scoop of batter and swirl the pan to let the batter just cover the bottom. Then turn the heat to medium. Cook until the underside is golden brown, and the surface is set.
step 6
Carefully flip and cook another side for another minute. Turn off the heat. Transfer the galettes to serving plates.
step 7
Spoon about ¼ of the sour cream mixture onto the middle of the crepe, and spread it out a bit. Top with 2-3 slices of Smoked Salmon (8 slices). Fold the sides of the crepes towards the center to make a square.
step 8
Top some Red Onions (4 Tbsp), Cucumber (1), Avocado (1), Capers (1 Tbsp), and Ricotta Cheese (4 Tbsp) over the smoked salmon.
step 9
Drizzle some Honey Mustard (2 Tbsp) sauce on top. Garnish with dill and serve.
