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Buckwheat Crepes with Cashew Cream and Smoked Salmon

Make these crepes by Madeleine Shaw for breakfast.

What you'll need
  • Makes 4 crepes for 2 people
  • 80g of buckwheat flour
  • 140ml of almond milk (or rice milk or organic milk)
  • 2 eggs
  • coconut oil or butter for cooking
  • 100g of cashews
  • 3 tbsp of chopped chives
  • 2 garlic crushed cloves
  • 2 tbsp of olive oil
  • 200g of smoked salmon
  • 1 lemon
  • salt and pepper
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A few tips

  • Start by soaking your cashews in enough water to cover them for 4 hours.

Start by soaking your cashews in enough water to cover them for 4 hours.

To make the crepes:

  1. Mix the eggs and milk together in a bowl and slowly sift in the flour. Add 1 tbsp of melted coconut oil and a good grind of salt and pepper.
  2. Heat a medium sized pan with 1 tsp of oil over a medium heat. Poor 1/4 of the mix into the hot pan and let it cook for a minute until golden underneath then flip over and cook for another 3o seconds. Repeat with the rest of the mixture.

To make the cashew cheese:

  1. Firstly, drain the soaked cashews and discard their water. Place the cashews in a blender with the crushed garlic, chopped chives, olive oil and a nice grind of salt. Zest and juice the lemon poor in both plus 4 tbsp of water and blend until it forms a smooth paste.
  2. Open up a crepe smear the cheese over the top then pop on the salmon, fold in half and enjoy!

Extract taken from Get the Glow by Madeline Shaw (Orion, £9.99).

Photography by Madeline Shaw.

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