Author Notes
This can ber served as an entree, appetizer, main dish...it just depends on the serving sizes.Fresh and delicious —MarieGlobetrotter
Ingredients
-
60g
buckwheat flour
-
1 pinch
Salt
-
1 pinch
pepper
-
1/2
egg
-
120 milliliters
water
-
1 tablespoon
olive oil
-
400g
smoked salmon
-
1/4 cup
cream cheese
-
1/2 cup
cottage cheese
-
2 tablespoons
dill
-
1
shallot, chopped
-
2 handfuls
arugula leaves
Directions
-
For the crêpes: Combine flour, salt and pepper in a bowl. Dig a well and add the egg and olive oil. Mix with a whisk and slowly incorporate the water until mixture is smooth. Set aside for 30 minutes. Stir again and make 5-6 crêpes.
-
Whisk together cream cheese, cottage cheese and dill with a fork. Try to make it as creamy as possible so you don’t break the galettes when you spread the creamcheese
-
Take the 5 or 6 crêpes, make sure they are cool. Put one crêpe on a plate, spread with cheese spread and cover with slices of salmon and arugula leaves. Add another crêpe on top and proceed from there is the same order. Finish with a crêpe. Set in the fridge for 30 or so.
-
For serving, just cut slices, just like a cake.
See what other Food52ers are saying.