Hearty gluten free buckwheat crepes are filled with buttery smoked salmon and topped with creamy herbed lemon ricotta for a satisfyingly healthy breakfast.
Working with alternative flours has definitely been a challenge and buckwheat flour was no exception.
Because we’re working without gluten, it’s difficult to get the balance of ingredients just right to avoid overly dry or sad-looking foods.
But when you do get it right it’s a dance- around-the-kitchen-worthy moment.
And let me tell you, I’m pretty proud of these healthy buckwheat crepes!
While you don’t want to overcook any crepes, you especially don’t want to overcook these gluten free buckwheat flour crepes as they can dry out very quickly!
I learned this lesson the hard way when I was first going to make simple breakfast crepes with eggs, cheese and avocado.
A combination of talking while cooking, petting Bernie, and cooking eggs at the same time resulted in crepes that sat on the stove for too long and broke apart the minute I tried to fold them over.
And the worst part was I thought the runny egg yolk and avocado would help with the dryness, but instead it just made it even more obvious that these were not crepes that I’d hoped for.
So it was back to the drawing board, both in terms of how long to cook them as well as what fillings to use.
While I still think eggs and buckwheat could be a good match if you added a little more punch of flavor from a sharp cheese, salsa, or pesto, smoked salmon provides the richness that buckwheat flour is missing.
With salmon on the brain, the next decision was whether or not to use cream cheese.
After experimenting a bit, I determined that a whipped cream cheese would work, but regular cream cheese was too difficult to spread without ripping the crepes.
But then I thought about these salmon and ricotta crostinis that I’d seen in some food magazine a little while back.
I love ricotta, but I hadn’t ever had it with ricotta before. Well, let me tell you, smoked salmon and ricotta are delicious together, especially when the ricotta is filled with fresh lemon juice and dill.
I’m not a capers fan, so that’s why you won’t see those green dots on the crepes. But if you’re like Bry and find it appalling to have smoked salmon without capers, then feel free to add a sprinkle on top of the crepes or mixed into the ricotta.
This was definitely a heartier breakfast that would be perfect before a day of skiing, as the combination of healthy fats, protein, and fiber kept me nice and full all the way to lunch.
Usually I love crepes filled with ricotta, jam, and fruit, but with the buckwheat flour I was really digging this savory spin.
Let me know what you end up filling your gluten free buckwheat crepes with in the comments below!
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