Buckwheat Crepes Recipe By Sara Forte

Ingredients

• Crêpes
• 2 cups whole milk
• 2 eggs
• 1 tablespoon raw sugar
• 1 tablespoon unsalted butter, melted and slightly cooled
• ½ cup buckwheat flour
• ½ cup all-purpose flour
• ¼ teaspoon sea salt Filling
• 1½ cups small-curd cottage cheese
• Zest of 1 lemon
• ¼ cup finely chopped chives
• ¼ teaspoon salt
• Freshly ground black pepper4 tablespoons butter, melted
• 6 ounces smoked salmon, thinly sliced
• 1 tart apple (such as Granny Smith or Pink Lady), cored and thinly sliced on a mandoline

Directions

1. Make the crêpe batter: In a blender, combine the milk, eggs, sugar and butter and blend until smooth.
2. In a medium bowl, sift together the buckwheat flour, all-purpose flour and salt. Add half of the flour mixture to the blender and blend just to combine. Add the remaining flour mixture and blend until smooth. Cover the batter and set aside for 30 minutes or refrigerate overnight (bring the batter back to room temperature before cooking).
3. Make the filling: In a medium bowl, stir together the cottage cheese, lemon zest, chives, salt and pepper.
4. Set a 10-inch nonstick pan or crêpe pan over medium heat and brush with a bit of butter. Pour ⅓ cup of the batter into the pan and quickly swirl the batter around to coat the bottom of the pan evenly. Cook until the surface of the crêpe is dry and the bottom is browned, about 2½ minutes. Run a silicone spatula around the edge to lift up the crêpe and remove from the pan. Place 2 tablespoons of the cottage cheese mixture, some salmon and a few apple slices in the center of the crêpe. Fold both sides of the crêpe in toward the center. Repeat with the remaining butter, batter and filling. Serve warm. Calories Per Serving: 343; Sodium: 637mg; Total Carbohydrate: 27g; Fiber: 2g; Fat: 18g