I often make up a full batch of these and keep them in my fridge for quick and convenient wraps. The chives add flavour and colour, but they are also delicious plain, and are the perfect vehicle for lots of fillings.
Tess Ward’s Gluten-free chive crêpes with avocado and hot-smoked salmon
Serves: 2 - 4
100g buckwheat or brown rice flour
250ml milk (of choice)
3 large eggs
A handful chives, finely chopped
Coconut oil, for cooking
2 large avocados
250g hot or cold-smoked salmon, flaked
1 lemon cut into wedges
Drizzle of garlic oil
1 Mix the flour with a pinch of salt in a large mixing bowl. In a separate bowl, whisk together the milk, eggs and chives. Pour this mixture into the flour mixture and stir until combined and lump-free. Let it sit for 5 minutes, then stir again and thin the mixture by adding water, a small splash at a time, until it is the consistency of double cream. (The right consistency is the key.)
2 To cook the crêpes, heat a large non-stick frying pan over a medium heat. Melt a little coconut oil and pour over 4 tbsp of batter to thinly coat the base, rotating the pan as you pour so that the batter runs to cover the entire base. Cook until deep golden, and the edges of the crêpe are beginning to curl and lift. Flip and brown the second side.
3 Transfer to a plate, cover with a clean tea towel and cook the remaining batter. Leftover batter keeps well in the fridge for a few days – just give it a stir and thin with a little water, if needed, before using.
4 Halve, stone, peel and thinly slice the avocados. Arrange the salmon and avocado in the centre of each crêpe, top with a squeeze of lemon, a drizzle of garlic oil and a grinding of pepper. Roll up and eat.