Smoked Salmon Savory Crepe (Galette au Saumon Fume)

by Gaelle @
(Philadelphia, PA)

Smoked Salmon Galette (buckwheat crepe)

Smoked Salmon Galette (buckwheat crepe)

My kids are like me, they love smoked salmon! I find that instead of stuffing a galette (buckwheat savory crepe) with ham, mushrooms, egg & cheese, a healthier option is to make it with smoked salmon. Served alongside vegetables (green asparagus are favorite!), it's an easy dinner option! We can't get enough of savory crepes in our family!

For about 8 galettes
- 200 gr (7 oz) Buckwheat flour
- 50 gr (1.8 oz) AP flour
- 2 eggs
- 500 ml (17 Fl oz) ( milk (or a mix of buttermilk and milk)
- 500 ml (17 Fl oz) water
- Pinch of salt
- Butter (to cook)

For the filling:
- Smoked salmon
- Capers/dill/lemon
- Creme Fraiche (sour cream would do too)
-Black pepper

-Mix in the flours and salt and the two eggs. Mix well.
-Add milk and water to achieve the consistency of pancake batter.
-Cover with cloth and let rest for at least 2 hours.

To make the galettes:
-Over medium-heat, in a flat skillet, melt a little bit of butter. Take a paper towel and spread the butter so that a fine layer stays on the skillet.
-Pour one ladle of batter, turning the skillet at the same time so that the batter spreads evenly.
-Cook for at least 2 minutes on first side. You'll be able to flip the galette without shredding it if it has cooked enough.
-Flip it over and cook for another minute
-Add filling and close/bend the edges to serve.
-Butter the pan again and cook the next galette.

Note from Ashley, World of Crepes:

Gaelle, these crepes look and sound delicious! I bet the adults love them, too. Thank you for sharing.

For more creative family-pleasing recipes, please check out Gaelle's website at What Are You Feeding Your Kids These Days.

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