Buckwheat Crepes with Smoked Salmon

Page 40

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

I only made the crepe part of this recipe, and they were fantastic! I used Cup4Cup gluten-free flour in place of the all-purpose flour. The recipe made 10 crepes, and I kept them warm in a 200 degree oven, separated by tea towels while I finished cooking them. I served the crepes with cream cheese, smoked salmon, capers and lemon juice. Delicous!

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