SALMON AND AVOCADO CRÊPES Created by Brittany Woodruff of Naturally.B for STAUB


BRUNCH ANYONE?

Ideal for brunch, these delicious savoury crêpes are prepared using the STAUB cast iron pancake pan, which allows you to make wafer-thin crêpes the traditional way. This recipe is ideal for two to three people and can be halved for pancakes for one.
The batter will keep in an air tight container in the fridge for a few days, allowing you to do all the preparation in advance.
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FOR 4-6 PIECES

 
 
 

INGREDIENTS

  • 150g Plain White Flour or Gluten Free Flour
  • 3 Eggs
  • 320ml Oat Milk
  • 50ml Water
  • 15g Butter (melted & cooled)
  • Pinch of Salt

Toppings:

  • Spinach
  • Smoked Salmon
  • 1 Avocado
  • Plain Yoghurt
  • Chilli Flakes
  • Fresh Coriander
  • Juice of half a Fresh Lemon

HOW TO MAKE IT

  1. Add the flour and salt to a bowl and mix until combined.
  2. In a separate bowl, add the eggs and beat well.
  3. Add the oat milk, water and butter to the eggs and whisk together.
  4. Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed.
  5. Cover the batter with cling film and place in the fridge to chill for 1 hour.
  6. Remove the batter from the fridge and stir slightly.
  7. Heat a little butter to grease the STAUB Cast Iron Pancake Pan over a low heat.
  8. Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
  9. Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip.
  10. Cook for a further 30 seconds.
  11. Repeat until all the batter is used.

To Serve:

Top with the spinach, smoked salmon, slices of avocado, plain yoghurt, a sprinkle of chilli flakes, some fresh coriander and a squeeze of fresh lemon juice - Enjoy