Crepe Week: Salmon and Dill Buckwheat Crepes

Happy Crepe Week!

Another day, another crepe. I could keep on going like this! Today is a little bit of a twist: salmon and dill buckwheat crepes. This recipe is hearty, light, and incredibly satisfying, you have to try it.

Traditionally, buckwheat crepes are referred to as “galettes” and are usually folded in a very particular way. But that doesn’t mean we can’t use them in the traditional crepe way, right? The pairing of buckwheat and salmon is perfect.

The salmon is light and herbal complimented by mostly dill, lemon and butter. The buckwheat is a sturdy wheat that is packed full of protein and nutrients. These two things together might just be their own fort of superfood – but at the least, a really energy packed meal.

The texture is a little bit different than the standard crepe, but I find it quite pleasant. Buckwheat crepes are so satisfying and I think fill you up quicker too! As for the salmon, it’s a crazy simple preparation, but sometimes, simple does the trick. I love this recipe because it really puts the flavors of the salmon and buckwheat at the forefront, and lets the few additional ingredients compliment that pairing. I love being able to enjoy each ingredient, and I hope you do too!

You can make these salmon and dill buckwheat crepes using this Foolproof Crepe recipe, and substituting all-purpose flour with buckwheat flour. Enjoy!

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Salmon and Dill Buckwheat Crepes

Delicious and hearty crepe recipe - perfect for dinner or brunch

Servings 6 Crepes

Ingredients

• 10 oz Fresh salmon
• 3 Tbsp. Butter
• 1 clove Garlic, minced
• 1 Tbsp. Fresh dill, finely chopped
• 1 lemon
• 6 Buckwheat crepes

Instructions

• Preheat oven to 425 degrees F and cover baking sheet with foil.
• In a sauce pan or a microwavable dish, melt the butter with the minced garlic.
• Place salmon fillet on baking sheet and sprinkle with salt and pepper. Pour 2/3 of the butter and garlic mixture over the top of the fish saving the rest. Sprinkle fresh dill on the top.
• Bake in oven for 15 minutes, or until the internal temperature of the salmon reaches 145 degrees F. While still hot, squeeze the juice of half a lemon over the fish.
• Place 1-2 ounces of the salmon in the center of a buckwheat crepe and roll. Drizzle reserved butter and the juice of 1/2 a lemon on the top of the crepes. Serve hot.