Difficulty: easy
Preparation time: 20 min
Cooking time: 20 min
Servings: 1
Ingredients:
for the crepes:
- 50 g of Ruggeri spelt flour
- 1 egg
- 200 ml of water
for the filling:
- 50g smoked salmon
- rocket
for the sauce:
- 50g of Greek yogurt
- parsley
- lime zest
Procedure:
Let's prepare the crepes. Pour all the ingredients into the minipimmer jug and blend well. Let it rest for a few minutes.
Heat a 20cm non-stick frying pan and pour in half the batter. Cook the crepe for one minute, until it sets, then flip and cook on the other side. Repeat with the remaining batter.
Fill the crepes with rocket and smoked salmon.
Serve with the yogurt sauce, mixing this with the lime zest and parsley.
