4 Serves
84 Mins
In a large mixing bowl, whisk together buckwheat flour, eggs, and milk until smooth, then let the batter rest for 30 minutes.
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FrenchVitamin K
583 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
260 µg / 400 µgCalcium
284 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
232 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
1345 mg / 4,700 mgSodium
540 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
6 g / 28 gSugar
36 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat a small amount of olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until wilted, then remove and set aside.
Pour a thin layer of batter into the hot non-stick skillet, swirling to coat the bottom, and cook until the edges lift, then flip to cook the other side.
Place a portion of the sautéed spinach and hot smoked flaked salmon onto the center of the crêpe, season with salt and pepper, fold the edges, and serve immediately.
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French
French