Organic Quinoa Flour / 375 g

Ingredients:

For the crêpes:

120 g of Quinoa Flour Molino Filippini

50 g of Rice Flour

1 tablespoon of extra virgin olive oil

2 eggs

240 ml of Rice Milk

a pinch of salt.

For the filling:

200 g of smoked salmon

170 g skimmed Greek yogurt (0% fat)

1 shallot

1 Lemon1 bunch of Chives.

Method:
In a bowl, mix the eggs, extra virgin olive oil, rice milk, and a pinch of salt. Once the mixture is uniform, add the two flours together and mix everything again. Let the batter rest for 30 minutes in the refrigerator. Meanwhile, prepare the sauce: pour the yogurt into a bowl and add the lemon juice, the finely chopped shallot, and the chives. Mix everything. Take the crêpese dough heated in a non-stick pan. Using a ladle, pour in a little mixture, turn the pan slightly to distribute the mixture evenly, and cook over low heat. As soon as the crêpe comes off the bottom, turn it over and continue to cook it for a minute, then put it on a serving dish and proceed to prepare the remaining crêpes. Compose the crêpes by spreading one or two tablespoons of yogurt cream, add a slice of salmon and then fold it in four.