It’s pancake day! We are cooking up a batch of these savoury crepes in The Fertility Kitchen today. Enjoy these easy buckwheat crepes served with fried egg and smoked salmon for breakfast, lunch or dinner. They’re bursting with fertility-boosting goodness! Leftover crepes can be filled with coconut yoghurt, and fresh berries for dessert.
For the crepes
- 120 g (¾ cup) buckwheat flour (see notes)
- Large pinch sea salt
- 250 ml (1 cup) water
- 2 large organic free-range eggs
- 4 tbsp dairy-free cream cheese (I used Nush)
- 4 fried eggs (cooked in coconut oil or avocado oil)
- 100 g wild smoked salmon
- Large handful of salad leaves
- 5 g each of fresh chives and dill finely chopped
- Place the water and eggs in a large jug, add the flour and salt and whisk to combine. Set aside for 30 minutes or chill overnight in the fridge.
- Melt a little coconut oil in a crepe pan over a low to medium heat. Coat the pan with a thin layer of batter. Cook until the edges curl, about 2 minutes. Flip and cook for another minute. Keep warm on a plate in a low oven. Repeat with the remaining batter to make 6-8 crepes (depending on the size of your pan).
- Fry eggs to your liking. Lay a cooked crepe on a serving plate. Spread with cream cheese, add a fired egg and fold in the sides. Top with smoked salmon, sprinkle with chives and dill and serve with salad leaves. Store leftover crepes in an airtight container in the fridge for up to two days.