Smoked Salmon and Asparagus Crepes

I’ve been playing with my food lately and diverting from my normal chicken and rice.

In life, we all need to find things that bring us joy especially when things get tough. These crepes are a weekend brunch favorite of mine when I need to bring a little joy into my morning.

Serving: One-half of recipe
Serves: 2

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

Crepes

  • 1.5 cups of chickpea flour
  • 14.5 fluid ounces of water
  • 2 eggs
  • 1 teaspoon of salt

Smoked salmon and asparagus

  • 4 ounces asparagus
  • 10 milliliters olive oil
  • 4 tablespoons low-fat ricotta
  • 1 lemon (juiced)
  • 10 grams chives
  • 6 ounces smoked salmon
  • Salt and pepper to taste
  • Prep and cooking directions

    1. Blend all crepe ingredients together and allow to stand for 10 minutes.
    2. Heat a non-stick skillet over medium heat. Toss asparagus with oil and cook for 3 to 5 minutes  until tender and charred. Remove from skillet and set aside.
    3. Add 2-3 tablespoons batter to the heated skillet and cook for 1 minute on each side. Repeat with remaining batter.
    4. Combine ricotta, lemon juice, and chives into a separate bowl.
    5. To assemble, spread equal parts of ricotta mixture onto each crepe. Top with ribbons of smoked salmon, asparagus and season with salt and pepper.
    6. Enjoy!

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    Nutrition facts

    Per 0.5 serving

    • calories: 468
    • carbohydrate: 49g
    • cholesterol: 216mg
    • fiber: 9g
    • monounsaturated fat: 3g
    • potassium: 685mg
    • protein: 35g
    • saturated fat: 3g
    • sodium: 1809mg
    • sugar: 11g
    • total fat: 16g
    • trans fat: 0g

    Disclaimer: H-I-V.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100 percent accurate because the recipes have not been professionally evaluated nor have they been evaluated by the US FDA.


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