Parsley Crepes with Smoked Salmon

Online Recipe Book by Jade Mottley

Serves: 1

Prep: 10 mins

Cook: 5 mins

Nutrition per serving:

356 kcals 17g Fats

28g Carbs 19g Protein

  • Quick Meal (under 30 minutes)


  • 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


  1. In a high-speed blender or food processor blend the flour, flaxseeds, water, parsley and olive oil, and salt until smooth, and slightly runny

  2. Heat a dry non-stick pan on medium heat and using the earlier prepared mixture, make two thin crepes

  3. In a bowl, mix the cottage cheese with the dill and freshly ground black pepper

  4. Spread the cheese mixture over the crepe, then top with smoked salmon slices

  5. Serve with a lemon wedge


The texture of the batter needs to be of a drinking yoghurt, so add more water as required

Use buckwheat flour for gluten-free option

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© 2019 by Jade Mottley.