Salmon Crepes

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Salmon Crepes

'Sushi' salmon crepes with pickled ginger and avocado pure.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
Salmon Crepes
What you'll need
 ½ cup Health Riot Cassava flour
 2 cups Full cream milk / 1 Cup Coconut milk + 1 Cup Water
 3 tsp Flaxseed powder
 1 tsp Himalayan salt
 ½ tsp Xylitol / 1 Tsp Raw honey
 4 Large Free-range Eggs
 50 g Butter, melted, plus extra for frying
 1 Tub of Full Cream smooth Cream Cheese
 2 tsp Wasabi powder
 300 g Smoked Salmon
 ½ Large Avocado
 2 tbsp Soy sauce (optional - if not using, replace with 1 Tsp Salt)
 ½ cup Milk
 Pickled Ginger
Instructions:
1

This recipe could not be easier - simply combine all the crepe batter ingredients in your blender and blend until smooth. Allow to sit for 10 minutes while you make the rest of the recipe.

2

Combine your cream cheese and wasabi powder, then taste - maybe you like a bit more of a kick, in which case add another teaspoon of wasabi.

3

Blend together your avo, soy (if using) and milk until you have a thick puree.

4

Now fry off your crepes in a little butter for around 2 minutes on each side, or until evenly browned.

5

To assemble, simply smear some of your wasabi cream cheese on each crepe, enough for a thin layer to cover the entire crepe. Now divide your salmon into however many crepes that you have, and cover the first half of your crepe with some salmon. Then starting on the salmon side, start to roll up your crepe, as tightly as possible, until you have a long roulade-looking cylinder. Continue with the rest of the crepes, then slice them into 5 cm disks. Serve with some pickled ginger and your avocado puree.

Ingredients

What you'll need
 ½ cup Health Riot Cassava flour
 2 cups Full cream milk / 1 Cup Coconut milk + 1 Cup Water
 3 tsp Flaxseed powder
 1 tsp Himalayan salt
 ½ tsp Xylitol / 1 Tsp Raw honey
 4 Large Free-range Eggs
 50 g Butter, melted, plus extra for frying
 1 Tub of Full Cream smooth Cream Cheese
 2 tsp Wasabi powder
 300 g Smoked Salmon
 ½ Large Avocado
 2 tbsp Soy sauce (optional - if not using, replace with 1 Tsp Salt)
 ½ cup Milk
 Pickled Ginger

Directions

Instructions:
1

This recipe could not be easier - simply combine all the crepe batter ingredients in your blender and blend until smooth. Allow to sit for 10 minutes while you make the rest of the recipe.

2

Combine your cream cheese and wasabi powder, then taste - maybe you like a bit more of a kick, in which case add another teaspoon of wasabi.

3

Blend together your avo, soy (if using) and milk until you have a thick puree.

4

Now fry off your crepes in a little butter for around 2 minutes on each side, or until evenly browned.

5

To assemble, simply smear some of your wasabi cream cheese on each crepe, enough for a thin layer to cover the entire crepe. Now divide your salmon into however many crepes that you have, and cover the first half of your crepe with some salmon. Then starting on the salmon side, start to roll up your crepe, as tightly as possible, until you have a long roulade-looking cylinder. Continue with the rest of the crepes, then slice them into 5 cm disks. Serve with some pickled ginger and your avocado puree.

Salmon Crepes

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