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

Phoebe Lapine
June 2008

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© Phoebe Lapine

Recipe Summary

total:
30 mins
Yield:
Makes 8 crêpes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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