Buckwheat Crepes With Smoked Salmon

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Love it for brunch; high in fiber, high in protein.

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Steps

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Place the flour , egg and a splash of milk in a bowl and whisk until smooth.

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Gradually whisk in the remaining milk.

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Mix the ricotta with the garlic , parsley , pepper , and lemon rind.

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Heat a tsp of the oil in a non-stick frying pan.

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When hot pour off any excess and spoon 3 tbsp of the flour-and-milk batter into the pan.

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Cook on each side until browned.

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Transfer to a plate and keep warm.

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Make three more crepes in the same way , adding more oil if necessary.

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Divide the ricotta and artichoke between the crepes , drizzle with lemon juice , grind some black pepper over and serve with the salmon.

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Ingredients

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buckwheat flour, free-range egg, skim milk, light ricotta cheese, garlic cloves, parsley, fresh ground black pepper, lemon, zest of, olive oil, artichoke hearts, lemon, juice of, smoked salmon