Buckwheat Crepes with Smoked Salmon

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 40

Cuisine: North American

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 4.0 / 5

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kfranzetta

12 years ago

★ ★ ★ ★ ★ 4/5

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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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