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

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

  • Total Time:
  • Servings: Makes 8 crêpes

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  • 3/4 cup buckwheat flour
  • 2 large eggs, beaten
  • 1 1/3 cups milk
  • Olive oil
  • 1/4 cup Dijon mustard
  • 1 pound thinly sliced smoked turkey
  • 4 avocados, thinly sliced
  • 2 tablespoons lemon juice
  • Sea salt

How to make this recipe

  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.

Contributed By Photo © Phoebe Lapine Published June 2008

455839 recipes/open-face-buckwheat-crepes-with-avocado-smoked-turkey-and-dijon 2013-12-06T23:39:29+00:00 Phoebe Lapine french|fast|gluten-free|web-exclusive|weeknight-dinner|lunch june-2008 recipes,open-face-buckwheat-crepes-with-avocado-smoked-turkey-and-dijon 455839

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