Smoked Salmon & Zucchini Crepes
Zucchini adds weight to these crepes, making them equally suited to serving up as a light dinner or a special breakfast.
Prep time: 15 mins
Cooking time: 20 mins
Serves 4
Ingredients
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3 zucchinis
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7 large eggs
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½ cup coconut flour
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300g smoked salmon
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1 lemon
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1 punnet snow pea sprouts
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2 tbsp capers
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½ red onion
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2 tbsp red wine vinegar
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½ tbsp sugar
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2 tbsp pickled jalapeños
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½ bunch dill
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1 250g tub tzatziki
Method
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Grate the zucchinis into a mixing bowl, add the eggs, chop half of the dill and add to the mix. Add the coconut flour, season with salt and pepper and whisk together, set aside.
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Finely slice the red onion and place it in a small bowl together with the vinegar and sugar, mix well and set aside.
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In a medium sized frying pan on medium high heat, drizzle olive oil and brush all around the frying pan. Pour ½ cup of the mixture into the pan, and using a rubber spatula, slowly start spreading the mixture all around the pan into a thin layer, making sure to not make any holes. Once the crepe looks dry, carefully lift one side and flip it onto a plate. Repeat with the rest of the mix, keeping crepes covered in a warmed oven, until finished.
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Serve the crepes with tzatziki, smoked salmon, snow pea sprouts, pickled onions, capers, pickled jalapeños and garnish with leftover dill leaves.