Buckwheat Crêpes with Smoked Salmon

Buckwheat Crêpes with Smoked Salmon

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!

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Buckwheat Crêpes with Smoked Salmon

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!

I hope you like these Buckwheat Crêpes with Smoked Salmon, and you’ll give this idea a try soon. Also, don’t forget to check these Crêpes With Creamy Mushroom Sauce and follow me on Instagram .

Cheers for now and see you soon with [most likely] another Russian recipe.

Buckwheat Crêpes with Smoked Salmon
Buckwheat Crêpes with Smoked Salmon

Buckwheat Crêpes with Smoked Salmon

Recipe by Ben | HavocinthekitchenCourse: Main, Lunch, Dinner, BrunchCuisine: French
Servings

3-4

servings
Prep time

10

minutes
Cooking time

5

minutes

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.)

Ingredients

  • 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

Directions

  • 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!

27 thoughts on “Buckwheat Crêpes with Smoked Salmon

  1. Eva Taylor says:

    We love crêpes but we eat them mostly as savoury dishes. This one sounds perfect for a al fresco brunch particularly since is getting warmer and progressively sunnier.

  2. Cheyanne @ No Spoon Necessary says:

    First order of business, my vote is pistachio-raspberry!!! Umm that combo sounds delicious.. but I am biased since I’m allergic to chocolate (clearly I wasn’t going to vote for that. Lol).
    Now onto these crepes – GIMME! I love smoked salmon with all the things, and these buckwheat crepes look like the perfect little vessel for one of my favorite things! Seriously, beautiful (and delicious) work, Ben! I can’t wait to give this a try!
    Cheyanne @ No Spoon Necessary recently posted…Roasted Red Pepper SauceMy Profile

  3. Michelle says:

    Wow, these buckwheat crepes look incredible! I’ve never tried them before — will need to find some buckwheat flour to experiment! Love the smoked salmon addition — can never go wrong with it!

    And pistachio rose Medovik sounds divine! Whatever you decide, I am sure it will be fantastic!

  4. Holly says:

    I used to make buckwheat pancakes, but never tried on crepes. Sounds perfectly delicious. I love how you served them as savory crepes. Delish!

  5. John / Kitchen Riffs says:

    Wow, any of those flavors sounds good. I vote for them all! :-) But if you want just one (what’s the fun in that?), it’s hard to go wrong with classic chocolate. Anyway, these crepes look sensational (Daisy certainly seems to agree). Never made buckwheat crepes before, although I’ve had them in restaurants — should really do that.
    John / Kitchen Riffs recently posted…The Mother-in-Law CocktailMy Profile

  6. Jeff the Chef says:

    All the ideas you suggested for your cake sound so much nicer than anything I could suggest. However, your mention of pistachio makes me think that pistachio, lemon, cardamom, saffron, rosewater, and cream would make a nice combination.

    You have such a beautiful cat!

  7. Catherine says:

    Wow this is such a perfect meal! For some reason I tend to shy away from crepes but yours look incredibly delicious- plus the smoked salmon + avocado cream just make this dish even more irresistible!
    The choices for your cake all sound wonderful, the pairing of Irish Cream + Dulce de Leche sounds especially scrumptious!

  8. David @ Spiced says:

    Ah, I really need to start making crepes more often – I love how you incorporated them into a salad. This is such a unique idea, but the added texture and flavor from the buckwheat crepes totally works. I’m surprised Daisy didn’t eat all of the smoked salmon before you got those photos taken though!

    As far as the cake, I love the idea of pistachios (or some sort of nut). Since we are heading into summer, the idea of fruit (raspberries?) is calling to me, too. Oh! What about taking the classic hummingbird cake and transforming it? It’s a banana + pineapple + pecans + cinnamon spice cake. It’s typically made with cream cheese frosting, but I bet you could make a sour cream version and still get the same effect. Just a thought!
    David @ Spiced recently posted…Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea SaladMy Profile

  9. angiesrecipes says:

    Clever Daisy :-)) These crepes are sensational! I love the idea of pairing them with smoked salmon…a double treat! As for avocado yoghurt cream..that’s a staple in our house. We just can’t get enough of it.
    I have never had or baked a Medovik, so for me definitely the classic one with a sour cream frosting. Chocolate version with caramel filling sounds way too rich…which might be great in winter?
    angiesrecipes recently posted…Butter Lettuce Salad with Lemon Tahini DressingMy Profile

  10. Laura says:

    I’m definitely a fan of these crepes, Ben! I love smoked salmon any time I can get it -recipe or not! As for the cake, Im intrigued by the less sweet recipes, maybe the sour cream with something like raspberry or lemon (is that a thing?). Not that you’d be wrong to make the dulce de leche filling. Ever. Good luck with that decision!

  11. Marissa says:

    I see why Daisy approves of these delicious, savory crepes, Ben! I know I would too. I love buckwheat crepes and you can never go wrong with smoked salmon!

    I’m torn on a vote for your cake. I love the sound of how rich the Medovik with dulce de leche filling sounds, but, with warmer weather on the way, the less sweet version with sour cream frosting also sounds wonderful.

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