Gluten-Free Almond Flour Crepes with Smoked Salmon, Avocado and Mozzarella
It’s been an exhausting week. I arrived home from South Dakota a day late and with less than four hours of sleep and went straight to work, and Courtney got in later still. I’ve been battling a nasty cold and he is in crunch time with grad school. So we haven’t really even gotten around to unpacking, let alone doing my usual menu planning, food prep and grocery shopping. Still, we’ve been eating quite well.
Tuesday night, I was doing a mental inventory of our panty/fridge on my walk home. Remembering I had some smoked salmon leftover from our Easter feast, I decided I’d try my hand at crepes. I’m sure my French friends are cursing under their breath profusely at the idea that I would even think to call these crepes, but hey, I tried! And let me tell you, I thought these were quite tasty! They are definitely great for what I call “something out of nothing” nights, those nights when you really want a nice satisfying meal but you don’t want to make a trip to the grocery store. You can fill them with ham, veggies, or whatever you happen to have in your fridge… or there’s always Nutella!
Gluten-Free Almond Flour Crepes with Smoked Salmon, Avocado and Mozzarella
For the Crepes:
- 5 eggs
- 1/2 cup almond flour
- 2 teaspoons honey
- 1/2 teaspoon vanilla
- pinch salt
- 4 oz smoked salmon
- 4 oz shredded mozzarella cheese
- 1 small ripe avocado
- Oil, to cook with
Instructions:
- In a medium bowl, beat the eggs. Mix in remaining ingredients (through salt).
- Heat oil in a frying pan over medium heat. Scoop 1/2 of the batter into the pan and quickly swirl so the batter spreads to coat the entire base of the pan.
- Once mostly set, sprinkle with mozzarella. Top with avocado and smoked salmon and roll or fold.
2 Servings (4 Crepes)
