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Crepe Recipe with Seaweed Tartare

Crepe Recipe with Seaweed Tartare

Crepe Recipe with Seaweed Tartare

Course: LunchDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

This crepe recipe with Seaweed Tartare is a perfect savoury meal for lunch. The seaweed Tartare is a flavourful garnish, and adds extra nutrients to this meal.

Ingredients

  • SEAWEED TARTARE:
  • 2 tbsp dried Dulse or Nori flakes

  • 2 tbsp dried Sea Lettuce flakes

  • 1 tbsp dried Wakame

  • 1 shallots, chopped fine

  • Juice & zest of one lemon

  • 1 tbsp capers

  • 2 gherkin pickles, chopped fine

  • 1 tbsp quality oil

  • CREPES/GALETTES:
  • 2/3 cup + 1 tbsp buckwheat flour *

  • 1/3 cup all-purpose flour *

  • 1 2/3 cup milk (or soya, almond, rice)

  • 3 eggs

  • 2 tbsp butter, melted + additional to cook the crepes

  • ¼ tsp salt

  • GARNISH:
  • Smoked salmon or gravlax sliced thin

  • Seaweed tartar

  • Chopped chives to taste

  • Lime cream: sour cream mixed with juice & zest of fresh lime

  • Freshly ground pepper

  • * alternatively get Organ’s buckwheat pancake mix and

Directions

  • FOR THE SEAWEED TARTAR:
  • Re-hydrate the Wakame in warm apple cider (or water) for 3-5 minutes. Put all the ingredients in a blender or food processor. ‘Pulse’ for a few minutes to get a coarse but homogeneous mixture.
  • Note: seaweed tartar will keep for a few days in a jar in the fridge.
  • FOR THE CREPES:
  • To prepare the crepe batter, whisk all ingredients vigorously until the batter is completely smooth; allow to rest in the refrigerator for 2 hours before making crepes.
  • To make the crepes, put a little butter in a crepe pan or a large skillet over low-medium heat. Add 3 tbsp of batter to the pan and swirl until the bottom of the pan is covered. Cook for about 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe. Slide a spatula under it, and gently flip it upside down into the pan. Cook for 1 minute and transfer to a warm plate. Repeat with the remaining batter.
  • To serve, lay one crepe on a plate and spread some lime cream, sprinkle with chopped chives. Top with slices of smoked salmon and garnish with seaweed tartar to taste (1 tsp).

Notes

  • Tips: Seaweed tartare is lovely on fresh vegetables like celery boats, pieces of colourful capsicum,  endive leaves, red radicchio leaves, courgettes, cucumber & radish slices or half cherry tomatoes.  Also lovely on ciabatta slices, crostinis or pita crisps.
  • Resting the pancake batter for two hours is necessary to get the consistency required for a very thin pancake, mainly it ensures even hydration of the ingredients and let them ‘relax’ for a more tender pancake.
  • Tip: Instead of three different seaweed flakes you could use Power of three which is a blend of three seaweed flakes.

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