PARSLEY CREPES WITH SMOKED SALMON
WHAT YOU NEED:
2 tbsp. spelt flour
1 tbsp. flax seeds
½ cup (100 ml) sparkling water
large handful parsley
1 tsp. olive oil
2 oz. (60g) smoked salmon, sliced
4 tbsp. cottage cheese
2 tsp. dill chopped
2 lemon wedges
WHAT YOU NEED TO DO:
In a high-speed blender or food processor blend the flour, flaxseeds, water, parsley and olive oil, and salt until smooth, and slightly runny.
Heat a dry non-stick pan on medium heat and using the earlier prepared mixture, make two thin crepes.
In a bowl, mix the cottage cheese with the dill and freshly ground black pepper.
Spread the cheese mixture over the crepe, then top with smoked salmon slices. Serve with a lemon wedge.
the texture of the batter needs to be of a drinking yogurt, so add more water as required
use buckwheat flour for gluten-free option
Prep: 10 mins
Cook: 5 mins
Nutrition per serving:
356 kcals 17g Fats
28g Carbs 19g Protein
Here is an example of a recipe from our monthly recipe packs that we send out to all our clients each month.
All recipe packs have an example meal plan, shopping list and all recipes having full macro break downs and a Myfitnesspal bar code for easy tracking.