Buckwheat Crêpes with Smoked Salmon and a smooth and rich avocado-yogurt cream is a delightful way to enjoy some savoury crêpes. Perfect for your brunch, lunch, dinner, or even breakfast!Jump to Recipe
Hellllooooo everyone – happy Monday! How are you doing? Did you enjoy some nice weather this weekend?
This week is going to be busy for me, so please forgive me for keeping it short and sweet today. Besides, who needs long conversations when something is delicious is evolved?
Medovik – Russian Honey Cake
However, I am going to ask you one favour first. Those folks who have been known me for a while, might remember, that for the last couple of years I have some kind of tradition to make a dessert from my childhood for my birthday (or around this time.) And you know what I am making this year? Medovik – Russian Honey Layer Cake. Yes, again! I already shared few recipes such as Medovik – Russian Honey Layer Cake, Lavender Medovik – Russian Honey Cake, and Dulce de Leche Honey Cake. Hehe, there are some photos of little Daisy in last recipe!
What’s the favour? Help me decide on the flavour please! It’s always hard to choose, and I have a feeling I’d end up baking two mini cakes (Which isn’t a bad decision indeed.) If you’re familiar with Karlsson-on-the-Roof, this character would say that he’d prefer eight birthday cakes with one candle rather than one birthday cake with eight candles! It’s a bit extreme but generally makes sense, right? lol
Need Your Help to Decide!
One of the strongest contestant is a traditional twist I’ve never tried yet – a chocolate Medovik. Perhaps, chocolate Medovik with dulce de leche filling? Another idea is to make a lighter and not-so-sweet classic Medovik with a sour cream frosting. As a variation, that could be a sour cream – prune filling. Also, I am thinking of a more sophisticated version with pistachios. Maybe even with a pistachio-raspberry (pistachio-rose) filling. On the other hand, this flavour would be great for some summer celebration, too! Lastly, there’s an idea to incorporate Irish cream (or the combination of Irish cream and dulce de leche.)This variation is not a thing as per Google, but why not make it the thing, right?
The bottom line? SOS!! I need your help to decide. Otherwise I might end up having not two but five cakes! (Karlsson would have totally approved though.) So what would you choose? Or perhaps you have another idea for the filling?
Buckwheat Crêpes with Smoked Salmon
Anyway, while we all are thinking, let’s enjoy these scrumptious Buckwheat Crêpes with Smoked Salmon. It’s such and easy yet elegant and delish recipe! Please keep in mind you should let the batter rest for at least few hours, so start it in advance. You can use this recipe Gluten-Free Buckwheat Crêpes (Cut the ingredients in half unless you need all 12-15 crepes.) Then you need to whip up a quick avocado-yogurt cream – perfect way to utilize an overripe avocado. And of course, smoked salmon. I used cold-smoked, but hot-smoked will absolutely do. Plus, a few aromatic additions like lemon and thyme. Easy-peasy!
And approved by Daisy, too!
Cheers for now and see you soon with [most likely] another Russian recipe.
Buckwheat Crêpes with Smoked SalmonCourse: Main, Lunch, Dinner, BrunchCuisine: French
Buckwheat Crêpes with Smoked Salmon and a smooth and rich avocado-yogurt cream is a delightful way to enjoy some savoury crêpes. The cooking time does not include the time for making and chilling the batter (That will add at least another 2,5 hours.)
1/2 of the batter as per this recipe for Gluten-Free Buckwheat Crêpes
~ 200 gr. cold-smoked salmon
1 ripe avocado, peeled and pitted
1/2 cup plain yogurt or sour cream
few thyme sprigs
For serving: arugula, lemon
- Make crepes as instructed in the recipe. You should yield about 7-8 crepes; however, you can always make the full amount of batter and enjoy even more crepes, with this or other toppings (They will be fresh for up to 3 days in the refrigerator.)
- For the cream, simply combine the yogurt with avocado and thyme and mix it until smooth with a blender. You can also add some other additions like salt, pink peppercorns, or Dijon mustard, to your taste.
- Serve crepes with smoke salmon, avocado cream as well as arugula and lemon wedges. 2-3 crepes per serving. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.