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Open-Face Buckwheat Crêpes with Avocado, Smoked Turkey and Dijon
© Phoebe Lapine

Open-Face Buckwheat Crêpes with Avocado, Smoked Turkey and Dijon

  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes 8 crêpes
  • FAST

The batter can be kept in the refrigerator for a few days and brought out as desired to make these turkey-topped crêpes.

  1. 3/4 cup buckwheat flour
  2. 2 large eggs, beaten
  3. 1 1/3 cups milk
  4. Olive oil
  5. 1/4 cup Dijon mustard
  6. 1 pound thinly sliced smoked turkey
  7. 4 avocados, thinly sliced
  8. 2 tablespoons lemon juice
  9. Sea salt
  1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
  2. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter.
  3. Slather each crêpe with 1/2 tablespoon of Dijon. Divide the turkey slices between the crêpes and top with half a sliced avocado. Drizzle with the lemon juice, season with salt and serve.
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