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Buckwheat Crepes with Smoked Trout and Chive Creme Fraiche

This dish pairs buckwheat flour with creme fraiche, smoked trout, flaked and chives, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
59 g Carbohydrates
31 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 69g buckwheat flour 236 kcal
  • 46g egg 66 kcal
  • 157g water 0 kcal
  • 9g butter 65 kcal
  • 83g creme fraiche 164 kcal
  • 102g smoked trout, flaked 102 kcal
  • 7g chives, chopped 2 kcal
  • 9g lemon juice 3 kcal
  • 28g arugula 7 kcal
  • 0.23 tsp (0g) black pepper 1 kcal
  • 1g kosher salt 0 kcal

Cooking instructions

  1. buckwheat floureggwaterkosher salt
    Whisk buckwheat flour, egg, and water with a pinch of salt into a thin batter; rest 10 minutes.
  2. butter
    Heat a nonstick skillet over medium and brush with a little butter. Pour in batter to make one large thin crepe; cook 1-2 minutes per side. Repeat for a second crepe.
  3. creme fraichechiveslemon juiceblack pepper
    Mix creme fraiche with lemon juice, chives, and black pepper.
  4. creme fraichechives
    Spread the chive creme fraiche over the crepes.
  5. smoked troutarugula
    Top with smoked trout and arugula, then fold and serve.

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