Buckwheat Crepes with Smoked Salmon, Cream Cheese and Capers
Recipe by Roz McIntosh
Makes 6-8 crepes
These crepes are simply revolutionary. Soaking the buckwheat and lentils overnight removes any phytic acid and lectins and increases nutrient density. Blended with bone broth and eggs, you have a protein packed, gluten free, tender crepe, ready to fill with any number of ingredients; savoury or sweet.
3/4 cup Restore Chicken Broth
3/4 cup buckwheat groats
1/4 cup red lentils
50g butter, melted
Slices of smoked salmon
Soak the buckwheat and lentils in 4 cups of filtered water overnight.
Drain and rinse the buckwheat and lentils and add to a blender along with the Restore chicken broth.
Blend on high until smooth. Add the eggs and butter. Pulse until combined.
Heat a large non-stick frying pan to medium-hot. Grease lightly with butter. Pour batter into pan, angling the pan on all sides to get an even spread. Flip when bubbles appear, and crepe is opaque.
Continue with the remaining mixture.
Serve the crepes with salmon, cream cheese, capers and dill or any other savory/sweet topping you desire.