Buckwheat Crepes with Smoked Salmon and Lemon Herbed Ricotta

Love bagels and lox? These crepes are a healthier twist on a breakfast favorite.
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Buckwheat Flour, Gluten-Free, Healthy breakfast, Salmon


  • ½ tsp salt
  • 2 large eggs
  • 1 cup unsweetened almond milk or milk of choice
  • 1 tablespoon unsalted butter melted
  • ½ cup water
  • 8-12 ounces smoked salmon estimate 2-oz per serving
  • Optional: capers for serving

For the Ricotta Mixture:

  • 1 cup ricotta cheese I used whole milk
  • 3-4 tablespoons lemon juice
  • 1-2 tablespoons freshly chopped dill or more to taste
  • Salt and pepper to taste


  • Place flour, salt, eggs, milk, butter and water in a blender. Blend until well-combined. I recommend letting the batter sit for 30 minutes in the fridge for optimal consistency, but if in a pinch you can skip the resting time.
  • While crepe batter is resting, combine ricotta, lemon juice, dill, salt, and pepper in a small mixing bowl. Taste and add additional salt, pepper, lemon, and/or dill per personal preference. Set aside.
  • Heat a medium-sized non-stick pan over medium heat until hot. Pour ¼ cup of batter into pan, quickly swirling it around to spread the batter evenly in the pan.
  • Cook for 45-60 seconds, flip, then cook another 30 seconds. Remove from heat and repeat with remaining batter.
  • To assemble crepes, place 1-2 ounces of salmon on a crepe, then fold the crepe in half once and then again to form a wedge shape. Repeat with remaining crepes. Serve with lemon-herb ricotta cheese mixture and capers (if using). Enjoy!