Crepe Recipe with Seaweed Tartare
Course: LunchDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
40
minutesThis 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 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.
