High-protein buckwheat crêpe with smoked salmon

High-protein buckwheat crêpe with smoked salmon: savoury crêpes made from buckwheat flour, eggs and quark, filled with smoked salmon and fresh chives.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 529 kcal per serving
• Protein: 34 g
• Fat: 24 g
• Carbs: 41 g

Ingredients

• 100 g buckwheat flour
• 200 ml water
• 2 organic eggs
• 1 tbsp olive oil
• 150 g smoked salmon
• 100 g low-fat quark
• 1 pinch of salt
• 1 handful of chives

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Stir the buckwheat flour with the water, eggs and salt into a smooth batter. Let the batter stand briefly so it becomes more even.
2. Heat the olive oil in a frying pan and cook thin crêpes from the batter. Turn them as soon as the top has set and cook until golden brown.
3. Cut the chives into fine rings. Stir them into the low-fat quark until creamy and smooth.
4. Spread the finished crêpes with the quark cream. Lay the smoked salmon on top and fold the crêpes over.
5. If you like, add a little more fresh chives on top. That makes everything look and taste even fresher.
6. Serve the buckwheat crêpes straight after filling, while they are still slightly warm.

Good to know

When it needs to be quick but should still taste really good, this recipe is worth its weight in gold. Savoury, fresh and pleasantly satisfying. Exactly the kind of food that feels complete without much effort.

Swaps

Low-fat quark → skyr (similar protein content, a little milder in flavour); smoked salmon → smoked trout (also provides protein and omega-3 fatty acids); buckwheat flour → oat flour (more soluble fibre; contains gluten unless certified gluten-free); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains egg, milk and fish; generally suitable for children, though smoked salmon is better in small amounts because of its salt and flavour. In pregnancy, cold-smoked salmon is only advised when cooked until steaming hot – in these just-warm crêpes it isn't, so use cooked salmon instead.